Golden Polenta and Egg with Mustard Sauce

• 1/2 cup yogurt, low-fat plain
• 13 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

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.
3. Add green beans and cook until just tender, 4 minutes.
4. Remove the green beans with a slotted spoon and divide among 4 plates.
5. Return the water to a boil; place eggs, one by one, in the boiling water and set the timer:
6. 5 minutes for a soft-boiled egg, 8 minutes for hard-boiled.
7. When cool enough to handle, peel and slice the eggs in half.
8. 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.
9. Place 2 polenta rounds on each plate and keep warm.
10. Add the reserved sauce to the pan and cook over medium-low heat, stirring constantly to avoid scorching, until heated through, about 3 minutes.
11. Divide the polenta rounds among the plates, top with egg halves and drizzle with the sauce.
12. Serve immediately.

yogurt, mayonnaise, mustard, lemon juice, water, green beans, eggs, olive oil, polenta

Taken from recipeland.com/recipe/v/golden-polenta-egg-mustard-sauc-49590 (may not work)