In a medium-sized heavy saucepan, add the water, half & half, and salt. Bring to a boil.

Gradually add in the grits while whisking. Continue whisking for 30 seconds to reduce clumping and create silky, smooth grits. Bring the grits back to a boil, cover, and reduce the heat to low. Cook for 20–25 minutes or until the grits are tender. Stir in the butter and then cheese. Keep warm.

Place shrimp in a medium glass bowl. Season with the salt, Old Bay seasoning, and pepper. Set aside.

Meanwhile, heat a large skillet over medium heat, add bacon and kielbasa, and cook until crispy, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain before chopping into small pieces. Reserve 2 tablespoons cooking fat in the skillet. Add the shrimp, garlic, onion, and pepper and cook until garlic becomes fragrant. Stir in Bloody Mary mix. Simmer until the shrimp is cooked through, about 3 minutes.

Add the butter and stir until melted.

Divide the grits into 4 bowls and top with the shrimp and sauce. Sprinkle with bacon/kielbasa and garnish with scallions. Enjoy!