Gather ingredients and set STOK grill to medium heat.
Bring water, grits, and salt to a boil in the STOK Kettle Insert. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in bowl.
Cook bacon in large skillet on the STOK grill. Once cooked, remove the bacon and cook the onions, peppers and garlic in retained bacon drippings.
Continue to cook until veggies are tender.
Next, stir in cooked sausage and shrimp.
Melt butter in saucepan and then stir in flour to make a smooth paste. Once mixed, add to the shrimp skillet.
Next, add in bacon, Worcestershire sauce and chicken broth.
Just before serving, mix sharp cheddar cheese into grits until melted and grits are creamy and light yellow.
Serve shrimp mixture over cheese grits.
