Shrimp and Cheddar Cheese Grits

I am in a 'mood'. Yeah, the 'OMG I am so grouchy I cannot stand to hear your voice, see your face, leave me alone for the remainder of my natural life' kinda mood. I have a feeling that I shall be taking a little trip this weekend back home to WV, if I can swing it. There is something about being at home, which never fails me.

Speaking of home, here is what I made last night to try and woo me out of my mood. It didn't work, obviously, but it sure was great. Thank you, Grandmother, for being such a great cook!

Shrimp and Cheddar Cheese Grits
Grits:
*4-5 Cups Chicken Broth
*1 Cup Yellow Stone Ground Corn Meal
*1 Cup Grated Sharp White Cheddar Cheese
*3 Green Onions Sliced for Garnish

Sauteed Shrimp:
*20 Large Shrimp, Shelled and Deveined
*1/2 lb Thick-cut Bacon
*2 Tablespoons Olive Oil
*3 Cloves Garlic, Minced
*Salt and Pepper

Bring 4 cups of broth/stock with 2 teaspoons of salt to a boil in a medium sauce pan over high heat. Slowly whisk in the grits and bring to a boil.
Reduce the heat to medium and cook until the grits are soft, whisking every couple minutes. This will take 15-20 minutes depending on your stove/pan. If the mixture becomes too thick, add more of the additional broth/stock. Once the mixture is smooth, whisk in the cheese and add salt and pepper to taste.
Cook the bacon (I recommend baking, I prefer the faster method) and save the rendered bacon fat.
Pat your shrimp dry with a paper towel and salt and pepper them. Place 2 tablespoons of the bacon fat and the olive oil in a 12-inch skillet over medium heat and add the shrimp and garlic to the pan. Cook until the shrimp is opaque about 1-2 minutes on each side.
Remove the shrimp and place in a bowl and reserve the garlic oil from the pan.
Divide the grits into 4-6 bowls (depending on what size portions you want) and add the shrimp on top. Drizzle on some garlic oil and top with the sliced green onions.