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

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Wild Mushroom Grits with Poached Eggs and Serrano Chile Sauce and Blue Corn Tortilla Strips
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Ingredients
27
Count
Nutrition
1002
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. Blue Corn Tortilla Strips:
  2. 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.
  3. Mushroom Grits:
  4. 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.
  5. 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.
  6. Serrano Chile Sauce:
  7. 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.
  8. Poached Eggs:
  9. 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.
  10. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1002.07 Kcal (4195 kJ)
Calories from fat 580.41 Kcal
% Daily Value*
Total Fat 64.49g 99%
Cholesterol 298.1mg 99%
Sodium 1453.11mg 61%
Potassium 1012.41mg 22%
Total Carbs 68.66g 23%
Sugars 15.46g 62%
Dietary Fiber 5.03g 20%
Protein 37.11g 74%
Vitamin C 8mg 13%
Vitamin A 0.4mg 12%
Iron 4.2mg 23%
Calcium 403.2mg 40%
Amount Per 100 g
Calories 108.93 Kcal (456 kJ)
Calories from fat 63.09 Kcal
% Daily Value*
Total Fat 7.01g 99%
Cholesterol 32.4mg 99%
Sodium 157.96mg 61%
Potassium 110.05mg 22%
Total Carbs 7.46g 23%
Sugars 1.68g 62%
Dietary Fiber 0.55g 20%
Protein 4.03g 74%
Vitamin C 0.9mg 13%
Iron 0.5mg 23%
Calcium 43.8mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.6
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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