1 cup dry grits
1 cup chicken stock
1 cup heavy cream
2 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup poblano puree
1/4 cup Oaxaca cheese, grated

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 puree; Simmer over low heat for 15 minutes.

NOTE: You can substitute 1 small can of diced, roasted mild green chiles that have been pureed in a blender for the poblano puree.