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Golden Polenta & Egg with Mustard Sauce

:  February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.8 (11 votes)

Here's a streamlined version of Eggs Benedict: purchased polenta, boiled eggs and an easy, no-cook homage to hollandaise. It's a quick dinner any night of the week-or a great weekend brunch.


READER'S COMMENT:
"This was REALLY good. We used left-over hard boiled Easter eggs. I think this would be better w/soft boiled eggs or poached eggs for better texture. But the sauce... YUMMY!!! I like the other reviewer's suggestion of serving it with...
Golden Polenta & Egg with Mustard Sauce Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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Preparation

  1. Combine yogurt, mayonnaise, mustard, lemon juice and water in a small bowl.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the polenta rounds among the plates, top with egg halves and drizzle with the sauce. Serve immediately.

Nutrition

Per serving: 278 calories; 13 g fat ( 3 g sat , 5 g mono ); 219 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 12 g protein; 4 g fiber; 528 mg sodium; 313 mg potassium.

Nutrition Bonus: Vitamin A (20% daily value), Vitamin C (20% dv), Calcium (15% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 1 medium-fat meat, 1 1/2 fat


More From EatingWell

Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Vegetarian
Budget
Type of Dish
Main dish, vegetarian
Ethnic/Regional
American
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Total Time
30 minutes or less
Servings
4
Main Ingredient
Eggs
Preparation/ Technique
Saute
Meal/Course
Brunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
February/March 2005
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