Wild Mushroom Grits with Poached Eggs and Serrano Chile Sauce and Blue Corn Tortilla Strips

foodnetwork.com

Jonathan

subheading: Blue Corn Tortilla Strips:

Vegetable oil

2 blue corn tortillas, cut into very thin strips

Kosher salt

subheading: Mushroom Grits:

4 tablespoons canola oil, divided

2 cloves garlic, finely chopped

1 pound assorted mushrooms (cremini, shiitake, oyster), coarsely chopped

Kosher salt and freshly ground black pepper

1 small onion, finely chopped

4 to 5 cups homemade chicken stock or low-sodium canned chicken or vegetable broth

1 cup finely ground yellow cornmeal

½ cup mascarpone cheese

2 tablespoons freshly grated cotija cheese, to sprinkle over finished dish

subheading: Serrano Chile Sauce:

2 tablespoons canola oil

1 small white onion, coarsely chopped

5 roasted serrano chiles, peeled, seeded and chopped

2 cloves garlic, chopped

½ cup heavy cream

½ cup dry white wine

1 tablespoon white wine vinegar

1 cup raw spinach

1 tablespoon honey

Salt and freshly ground black pepper

Chopped cilantro, for garnish

subheading: Poached Eggs:

4 cups cold water

1 tablespoon white wine vinegar

4 extra large eggs

Kosher salt and freshly ground black pepper

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