Golden Polenta & Egg with Mustard Sauce

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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.

 Golden Polenta & Egg with Mustard Sauce
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 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
  1. 4 servings

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

  3. 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.

  4. 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.

  5. 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.

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


Nutritional Facts

Servings
4
Per serving
Calories
246
Carbohydrates
29g
Fat
9g
Saturated Fat
2g
Monounsaturated Fat
4g
Protein
12g
Cholesterol
213mg
Dietary Fiber
4g
Potassium
313mg
Sodium
619mg
Added Sugars
0g
Exchanges
1 1/2 starch
1 vegetable
1 medium-fat meat
1 1/2 fat
Carbohydrate Servings
2
Vitamin A (20% daily value)
Vitamin C (20% dv)
Calcium (15% dv).

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2 replies

evaziem
evaziem 2014-06-04 10:33:41 -0500 Report

Polenta is boiled cornmeal.
Here is what is wrong with it:
1. it's prepared food and may contain listed and/or hidden chemicals
2. Corn is grain
- grains should be avoided, especially by diabetics
- most corn is GMO