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

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I made this the first time and followed everything exactly. It was quite time consuming (my grits took about 45 minutes. However, it was extremely delicious. I made it a second time, and used instant grits, bagged tortilla chips, and used milk instead of heavy cream. (this made the sauce more like a salsa, but it was still great. Tasted the same, and took half the time! Great recipe!

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I made this for brunch over the holidays. What a fantastic dish! It is well worth the effort. I couldn't find Serrano chiles and used roasted jalepenos. Next time I think I will try chipotle peppers. The marscapone adds a luxurious creaminess to the grits and the heat in the sauce melds beautifully with the silkiness of the egg yolks.....Completely yummy! Cindy, Ottawa, Canada

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very good mr flay, hey gida, you know get with it, nobody is perfect in cooking not even you.the herb you threw on the side is very good for the stomach digest.

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I found this recipe very interesting and quite good. As for Adam, perhaps the word "ignorant" was not necessary. If you have not noticed, there seems no where for anyone to voice an opinion on anything other than under the recipe review section. I have read criticisms of the new layout of shows, times, etc., under recipe reviews because people do not know another vehicle for communicating to the Food Network. One's opinion does not warrant the word "ignorant." Let's be respectful of one another as well as our individual opinions. Jim

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Yoochin, the first person to review this recipe, gave the recipe three stars without even trying it! Airing your ignorant opinions on one of the Food Network's chefs is not the purpose of these reviews. This part of the website should be about food and food only.

Anyway, this recipe is golden. My girlfriend and I made this for breakfast the next morning after watching the show. I've always loved the mushroom and grits combination, and placing a poached egg on top is a great move. The serrano chile sauce goes beautifully with the egg; I doubled the chile sauce recipe so I could use it to top other dishes.

The only ingredient I wasn't able to get my hands on was the cotija cheese. In its absence, I used grated Parmesan, which I've been told has a similar salty flavor.

This is a delicious, elegant recipe for any occasion!

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i can't comment on the recipe itself but had to comment on giada assisting bobby in preparing HIS dish 2nd time. i find it rude that she always tries to ITALIANize HIS southwestern dishes and was rude how she took off the cilantro just because she doesn't like that herb. not everything has to be about mozzarella, mascarpone, parmigiano reggiano, etc. she is also rude in how she always corrects the other chefs/cooks prononciation. she declares to SO italian when in fact she is an american italian. next to her aunt she doesn't seem italian. so giada let the chefs do THEIR dishes the way they do it and not everything has be italianized. have a little respect for other countries foods.