Polenta and egg with yogurt souce

Ingredients
for 4 servings

1/2 cup low-fat plain yogurt
1/3 cup reduced-fat mayonnaise
1/4 tablespoon mustard
1/4 tablespoon basil powder
1 small onion, very finely chopped
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 1/2-inch rounds

Directions

1. Combine yogurt, mayonnaise, mustard, basil, onopn, 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.
TIP: You may also place eggs in the boiling water, one by one, removing the shell. This is typical Romanian known as 'boiled eyes'.

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. 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.

5. Divide the polenta rounds among the plates, top with egg halves (or a 'boiled eye') and drizzle with the sauce. Serve immediately.