1/4 cup roughly chopped flat-leaf parsley
1/4 cup spinach leaves, stemmed
1 large poblano pepper, roasted, stemmed and seeded
Pinch kosher salt
4 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grits
4 tablespoons unsalted butter
4 ounces Jack cheese, grated
2 green onions, finely chopped
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