Leek Hash with Polenta

1 Tbs olive oil
3 medium leeks, trimmed, halved and chopped
1 yellow bell pepper, chopped
1/4 tsp red pepper flakes
1/2 cup vegetable broth
3 cloves garlic, minced
1 16oz tube prepared polenta, sliced

1) Preheat oven to 375F. Heat oil in an ovenproof skillet over medium-high heat. Add leeks, bell pepper, 1 Tbs thyme and red pepper flakes; saute 10 minutes. Stir in broth and garlic.
2) Arrange polenta slices over leek mixture in skillet. Bake 15 minutes.

Review: I was hoping the polenta would brown, but it didn't. It did firm up a bit and was a great balance to the acidity of the leeks and bell peppers. This was pretty tasty.

Adapted from:
http://www.vegetariantimes.com/recipe/spring-leek-hash-with-polenta-and-goat-cheese/