Golden Polenta and Egg with Mustard Sauce

1. 1

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

2. 2

   Bring 6 cups of lightly salted water to a boil in a medium saucepan.

3. 3

   Add green beans and cook until just tender, 4 minutes.

4. 4

   Remove the green beans with a slotted spoon and divide among 4 plates.

5. 5

   Return the water to a boil; place eggs, one by one, in the boiling water and set the timer:

6. 6

   5 minutes for a soft-boiled egg, 8 minutes for hard-boiled.

7. 7

   When cool enough to handle, peel and slice the eggs in half.

8. 8

   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.

9. 9

   Place 2 polenta rounds on each plate and keep warm.

10. 10

    Add the reserved sauce to the pan and cook over medium-low heat, stirring constantly to avoid scorching, until heated through, about 3 minutes.

11. 11

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

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.