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

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Ingredients: 

Vegetable oil
2 blue corn tortillas, cut into very thin strips
Kosher salt
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
1/2 cup mascarpone cheese
2 tablespoons freshly grated cotija cheese, to sprinkle over finished dish
2 tablespoons canola oil
1 small white onion, coarsely chopped
5 roasted serrano chiles, peeled, seeded and chopped
2 cloves garlic, chopped
1/2 cup heavy cream
1/2 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
4 cups cold water
1 tablespoon white wine vinegar
4 extra large eggs
Kosher salt and freshly ground black pepper


 

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