Preheat the oven to 400 degrees. Rub the outside of the poblano peppers with olive oil. Place the peppers on a baking sheet covered with foil or parchment paper and roast in the preheated oven for 30 minutes.
After the peppers come out of the oven, allow them to cool for a few minutes and then peel away as much of the thick skin as possible (steam from roasting will help it separate from the flesh). Pull the stem to remove the seed pod and scrape any remaning seeds from inside the pepper. Roughly chop the remaining peppers into small pieces.
Mince the clove of garlic and add it to a medium sauce pot along with one cup of milk, three cups of water, and one teaspoon of salt. Bring the pot up to a boil over high heat and with a lid on top.
When it reaches a full boil, pour in the grits while stirring. Also stir in the chopped poblano peppers. Allow the pot to return to a boil, then turn the heat down to medium-low and allow it to continue to simmer, with the lid on, for 5-7 minutes, or until thickened. Stir in the butter until melted and adjust the salt to your liking.
While the grits are cooking, heat the George Foreman grill for 7 minutes. Add the chorizo and cook for 5 minutes. Rotate the links and cook for 5 minutes more. Slice the chorizo into medallions.
Scoop about one cup of grits onto each plate or bowl and top with the sliced chorizo medallions.