bacon, cooked crisp and crumbled, reserve drippings
chicken broth or stock
kosher salt, plus additional as needed
grated extra-sharp cheddar cheese (about 6 ounces), divided
green onions, green parts only, thinly sliced, divided
salt and freshly ground black pepper to taste
Place the milk and chicken stock in a medium sauce pan over medium-high heat.
Add the grits, whisking in until smooth.
Reduce the heat to medium, and cook, stirring constantly with a wooden spoon until the grits have thickened, about 6 to 8 minutes.
Reduce the heat to low and simmer, stirring occasionally until the grits are soft and creamy, about 25 minutes.
Stir in the cream and cook about 5 minutes longer.
Remove from the heat and add the reserved bacon drippings, cooked bacon, 1 cup of the cheese and two-thirds of the green onions; season to taste with salt and pepper.
Spread the grits in a casserole dish.
Scatter the remaining cheese over the top.
Place under the broiler just until the cheese is bubbly and lightly browned, about 2 to 3 minutes.
Garnish with the remaining green onions and serve immediately.