Get Healthy : EatingWell : Golden Polenta & Egg with Mustard Sauce : Food Network

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Golden Polenta & Egg with Mustard Sauce
Recipe courtesy EatingWell.com

Ingredients
1/2 cup low-fat plain yogurt
1/3 cup reduced-fat mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon water
1 pound green beans, trimmed
4 eggs
2 teaspoons extra-virgin olive oil
12 ounces prepared polenta, sliced into eight 1/2-inch rounds

Directions
Combine yogurt, mayonnaise, mustard, lemon juice and water in a small
bowl.

Bring 6 cups of lightly salted water to a boil in a medium saucepan. Add green beans and cook until

just tender, 4 minutes. Remove the green beans with a slotted spoon and divide among 4 plates.

Return the water to a boil; place eggs, one by one, in the boiling water and set the timer: 5
minutes for a soft-boiled egg, 8 minutes for hard-boiled. When cool enough to handle, peel and slice
the eggs in half.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat, add polenta rounds in a
single layer and cook, turning once, until crispy and golden, about 4 minutes per side. Place 2
polenta rounds on each plate and keep warm. Add the reserved sauce to the pan and cook over
medium-low heat, stirring constantly to avoid scorching, until heated through, about 3 minutes.

Divide the polenta rounds among the plates, top with egg halves and drizzle with the sauce. Serve
immediately.