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.