- 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
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.
- Serving: Per serving
- Calories: 278
- Carbohydrates: 27g
- Fat: 13g
- Protein: 12g
- Dietary Fiber: 4g
- Saturated Fat: 3g
- Monounsaturated Fat: 5g
- Cholesterol: 219mg
- Potassium: 313mg
- Sodium: 528mg
- Exchanges: 1 1/2 starch, 1 vegetable, 1 medium-fat meat, 1 1/2 fat
- Carbohydrate Servings: 2