Preheat a heavy-bottom pot over medium heat. Add dry grits; stirring often, toast the grits for 1 minute.
Slowly whisk in chicken stock. Stirring occasionally, bring mixture just to a boil; simmer for five minutes. Slowly incorporate heavy cream. Season with salt and pepper; remove mixture from heat. Fold in butter, cheese and poblano purée; Simmer over low heat for 15 minutes.
NOTE: You can substitute 1 small can of diced, roasted mild green chiles that have been puréed in a blender for the poblano purée.Makes 4 Source: