For the green chili puree: Put the parsley, spinach, roasted poblano pepper, salt and 1/4 cup boiling water in a blender and puree until smooth. The puree can be held in the refrigerator for up to a week.
For the grits: Bring the milk, salt and pepper to a boil in a heavy-bottomed pot. As soon as the milk comes to a boil, gradually whisk in the grits. Turn down the heat to a simmer and slowly cook the grits, stirring to keep from sticking, until thick and creamy, 15 to 20 minutes.
Remove the grits from the fire and stir in the butter and 1/2 cup of the green chili puree. Fold in the cheese and green onions and serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Louis Lambert