Golden Polenta & Egg with Mustard Sauce
Crispy polenta is served with tender green beans, a soft-boiled egg, and a tangy yogurt mustard sauce. An easy yet sophisticated gluten-free breakfast to impress.
Yield
4 servingsPrep
8 minCook
18 minReady
28 min
Crispy Polenta
You can make your own polenta in advance using this Polenta recipe or buy ready-to-use tubes of polenta in the grocery store.
These delightful little gluten-free bites combine humble cornmeal with the magic of frying to create a crispy, golden delight that will have your taste buds dancing a jig.
Picture a golden cake-like round with a satisfying crunch on the outside, giving way to a warm, tender interior that's as comforting as a hug from a loved one. The aroma of the cornmeal mingling with the oil creates a symphony of flavor that's hard to resist.
Now imagine taking a bite, the perfect balance of texture and taste, as the crispy exterior gives way to the tender, creamy interior. It's a textural culinary experience that's hard to beat.
Where can you find polenta in the grocery store?
Polenta is typically found in the international foods aisle of the grocery store, near the pasta and other Italian foods. It may also be located in the dry goods or grains section, or in the refrigerated produce section if you're looking for pre-cooked polenta. If you're having trouble finding it, don't hesitate to ask a store employee for assistance.
Soft-boiled egg
Oh, the soft-boiled egg! A culinary delight that's often overlooked in the world of egg dishes. But let me tell you, there's a reason it's a favorite among the discerning egg connoisseurs.
First and foremost, the soft-boiled egg has a unique texture that's hard to beat. The white is just set, with a delicate firmness that gives way to the creamy, almost custard-like yolk. It's a symphony of textures that's a joy to eat.
And speaking of the yolk, it's a thing of beauty. Rich and unctuous, it's like a little bit of sunshine on your plate. The flavor is pure and clean, with a subtle, divine richness.
Yogurt mustard sauce
The flavor of a yogurt Dijon mustard sauce with a touch of lemon juice provides a complimentary blend of tangy, savory, and zesty notes. The yogurt provides a creamy and slightly tart base, while the Dijon mustard brings a bold and sharp kick to the sauce.
The lemon juice adds a bright, citrusy zing that perfectly balances the richness of the other ingredients. The result is a versatile and delicious sauce that highlights the simple ingredients of this recipe.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
yogurt, low-fat
plain |
|
| ⅓ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
yogurt, low-fat
plain |
|
| 79 | ml |
mayonnaise, light
|
*
|
| 15 | ml |
dijon mustard
|
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
water
|
|
| 453.6 | g |
green beans
trimmed |
|
| 4 | large |
eggs
|
|
| 1E+1 | ml |
olive oil, extra-virgin
|
|
| 346.8 | ml/g |
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 four 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 a 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 two 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.
