Wild Mushroom Grits With Poached Eggs And Serrano Chile Sauce And Blue Corn Tortilla Strips Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 cups cold water

Kosher salt and freshly ground black pepper

Salt and freshly ground black pepper

Chopped cilantro, for garnish

2 blue corn tortillas, cut into very thin strips

1 small onion, finely chopped

1 cup raw spinach

4 extra large eggs

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

1 small white onion, coarsely chopped

1/2 cup dry white wine

5 roasted serrano chiles, peeled, seeded and chopped

1 tablespoon white wine vinegar

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

2 cloves garlic, finely chopped

1/2 cup mascarpone cheese

2 tablespoons canola oil

4 tablespoons canola oil, divided

Kosher salt

Vegetable oil

1 cup finely ground yellow cornmeal

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

1/2 cup heavy cream

2 cloves garlic, chopped

1 tablespoon honey

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