Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
1 hr 35 min
Prep:
45 min
Cook:
50 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Blue Corn Tortilla Strips:
Mushroom Grits:
Serrano Chile Sauce:
Poached Eggs:

Directions

Blue Corn Tortilla Strips: Heat 2 inches of oil in a large high-sided saute pan over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Add the tortilla strips in batches and fry until just crisp, about 20 seconds. Remove with a slotted spoon to a plate lined with paper towels and season with salt. Set aside.

Mushroom Grits: Heat 2 tablespoons of the oil in a large saute pan over high heat. Add the garlic and mushrooms and cook until golden brown. Season with salt and pepper, to taste.

In a medium saucepan over medium heat, add the remaining oil and onion, cooking until soft. Add 4 cups of the stock and bring to a boil. Slowly add the cornmeal, whisking constantly, and continue to whisk until thickened. Reduce the heat to medium-low and cook until the grits are soft stirring constantly, adding more stock if needed, about 10 minutes. Reduce heat to low and stir in the mascarpone, season with salt and pepper, to taste, and then stir in mushrooms. Remove from heat.

Serrano Chile Sauce: Heat the oil in a medium saucepan over high heat. Add the onion and Serrano chiles and cook until soft. Add the garlic and cook for 1 minute. Add the cream, wine and vinegar and cook until reduced by a third. Transfer the mixture to a blender, add the spinach, honey, salt and pepper and blend until smooth.

Poached Eggs: Bring water and vinegar to a simmer in high-sided saute pan. Break the eggs, 1 at a time, into a ramekin and carefully slide the egg into the simmering water, repeat with remaining eggs. Cook about 3 minutes until whites have firmed up but yolk is still soft. Remove with a slotted spoon to a plate lined with paper towels and season with salt and pepper, to taste. Serve immediately.

To plate: Spoon some of the grits into a shallow bowl, top with a poached egg. Drizzle with some of the Serrano Chile Sauce, top with some tortilla strips, sprinkle with grated cotija and garnish with cilantro. Repeat with remaining ingredients.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Wild Rice Salad

Recipe courtesy of Ina Garten

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Beef and Mushroom Stir-Fry

Recipe courtesy of Food Network Kitchen

Pan-Roasted Chicken with Mushrooms and Rosemary

Recipe courtesy of Tyler Florence

Filet Mignon with Rosemary and Mushroom Gravy

Recipe courtesy of Giada De Laurentiis

Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach

Recipe courtesy of Tyler Florence

Filet of Beef Roasted with Coffee Beans, Pasilla Chile Broth and Creamy White Grits with Greens and Wild Mushrooms

Recipe courtesy of Cafe Annie

Mushroom Grits Quiche

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.