Bring chicken stock and milk to a low boil over medium high heat in a medium sized pot.

Once you begin to see bubbles forming add in the butter and whisk in the grits.

Give it a good mix, reduce the heat to low and cover.

The grits will need to cook about 20 mins stirring ever 5 mins to ensure they are cooking evenly and do not burn.

In a pan fry bacon until golden and crispy.

Remove and drain on paper towels.

Pour off grease, reserving 2 tbsp in the pan.

Add in minced garlic, green onions (reserving some for garnish) and shrimp.

Add in ½ cup chicken broth and Season with a pinch of salt and pepper

Cool until shrimp until turn pink and are fully done.

Taste the grits and add salt and pepper and cheese if you’d like.

Serve by adding grits to a bowl, top with shrimp and crumbled bacon.