Begin by bringing 3 cups of chicken broth and 1 cup of whole milk to a rolling boil in a medium pot over high heat. Once boiling, reduce the heat to low and gradually whisk in 1 cup of stone-ground grits. Allow the mixture to simmer for 10-15 minutes, stirring often until the grits are creamy.

In a large skillet over medium heat, cook 4 slices of bacon until crispy, approximately 5-7 minutes. Once cooked, remove the bacon from the skillet and chop it into bite-sized pieces, reserving the rendered grease in the skillet.

Season 1 pound of jumbo shrimp with salt and pepper. In the same skillet used for the bacon, heat the reserved grease over medium-high heat and place the shrimp in the pan. Sauté the shrimp for about 2 minutes on each side, until they turn pink and opaque.

Once the shrimp are cooked through, stir in an additional tablespoon of butter and a splash of chicken broth, scraping up any flavorful bits stuck to the bottom of the pan. Mix in 1 cup of sharp cheddar cheese into the grits until melted.

To plate, spoon a generous serving of the creamy grits into shallow bowls and top with the sautéed shrimp. Drizzle the savory skillet juices over the shrimp and sprinkle with the chopped bacon and freshly chopped green onions.