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Golden Polenta & Egg with Mustard Sauce


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Contributed by: EatingWell.com

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.

Prep: 25 min
Total: 30 min
Yield: 4 servings


    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


  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.
  5. 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.


Per Serving: 246 calories; 9 g fat (2 g saturated fat, 4 g mono unsaturated fat); 213 mg cholesterol; 29 g carbohydrates; 12 g protein; 4 g fiber; 619 mg sodium; 313 mg potassium

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

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

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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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