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Golden Polenta and Egg with Mustard Sauce

 

.
11

Yield

4

servings

Prep

8

min

Cook

18

min

Ready

28

min

Trans-fat Free, Good source of fiber
 

Ingredients

½ cup yogurt, low-fat
plain
cup mayonnaise, light
*
1 tablespoon dijon mustard
1 tablespoon lemon juice
1 tablespoon water
1 pound green beans
trimmed
4 large eggs
2 teaspoons olive oil, extra-virgin
12 ounces polenta
prepared, 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 207g (7.3 oz)
Amount per Serving
Calories 14849% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 213mg 71%
Sodium 141mg 6%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 16%
Sugars g
Protein 20g
Vitamin A 21% Vitamin C 34%
Calcium 13% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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