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1
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.
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2
Add the tortilla strips in batches and fry until just crisp, about 20 seconds.
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3
Remove with a slotted spoon to a plate lined with paper towels and season with salt.
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4
Set aside.
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5
Heat 2 tablespoons of the oil in a large saute pan over high heat.
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6
Add the garlic and mushrooms and cook until golden brown.
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7
Season with salt and pepper, to taste.
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8
In a medium saucepan over medium heat, add the remaining oil and onion, cooking until soft.
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9
Add 4 cups of the stock and bring to a boil.
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10
Slowly add the cornmeal, whisking constantly, and continue to whisk until thickened.
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11
Reduce the heat to medium-low and cook until the grits are soft stirring constantly, adding more stock if needed, about 10 minutes.
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12
Reduce heat to low and stir in the mascarpone, season with salt and pepper, to taste, and then stir in mushrooms.
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13
Remove from heat.
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14
Heat the oil in a medium saucepan over high heat.
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15
Add the onion and Serrano chiles and cook until soft.
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16
Add the garlic and cook for 1 minute.
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17
Add the cream, wine and vinegar and cook until reduced by a third.
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18
Transfer the mixture to a blender, add the spinach, honey, salt and pepper and blend until smooth.
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19
Bring water and vinegar to a simmer in high-sided saute pan.
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20
Break the eggs, 1 at a time, into a ramekin and carefully slide the egg into the simmering water, repeat with remaining eggs.
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21
Cook about 3 minutes until whites have firmed up but yolk is still soft.
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22
Remove with a slotted spoon to a plate lined with paper towels and season with salt and pepper, to taste.
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23
Serve immediately.
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24
To plate: Spoon some of the grits into a shallow bowl, top with a poached egg.
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25
Drizzle with some of the Serrano Chile Sauce, top with some tortilla strips, sprinkle with grated cotija and garnish with cilantro.
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26
Repeat with remaining ingredients.
