Polenta with Egg and Mustard Sauce

Adapted from Healthy in a Hurry

Ingredients

1. 1/2 c fat free yoghert (plain or vanilla)
2. 1/3 c mayonnaise
3. 2 T Dijon Mustard
4. 1 T lemon juice
5. 1 T water
6. 1 lb green vegetable (green beans or broccoli or spinach)
7. 4 eggs
8. 2 tsp extra virgin olive oil
9. 12 oz polenta cut into 8 rounds

Directions

1. Combine yogurt, mayonnaise, mustard, lemon juice and water in a bowl. Set aside
2. Steam green vegetables and place on plates
3. Bring water to a boil and boil eggs. Boil for 5 minutes for soft boiled and 8 minutes for hard boiled
4. Remove eggs from water and peel when cool enough to hold
5. Heat oil in skillet over medium-high heat
6. Add polenta and cook until crispy and golden brown (about 4 minutes per side)
7. Serve 2 polenta rounds per plate. Place 1 egg on top of the polenta rounds.
8. Drizzle sauce over vegetables, polenta and egg

Note:  This sounds like a strange combination, but is actually very good!