In a medium heavy bottomed saucepan, bring two cups of whole milk, two cups of chicken broth, and one teaspoon of kosher salt to a gentle boil over medium high heat. Watch the pot closely so the milk does not boil over.

Slowly pour the dry stone ground cornmeal into the simmering liquid in a steady stream while whisking continuously. Continuous whisking is crucial during this step to prevent stubborn clumps from forming.

Turn the burner heat down to low, cover the saucepan tightly with a lid, and let it simmer gently for twenty five to thirty minutes. Whisk the bottom of the pot thoroughly every five minutes to prevent sticking. The grains are ready when they feel tender, creamy, and soft to the bite.

Remove the pan from heat. Stir in three tablespoons of unsalted butter and one and a half cups of freshly shredded sharp cheddar cheese. Cover the pot and let it rest off the heat for three minutes, letting the residual heat melt the cheese into a velvety golden emulsion.

While the pot simmers, heat a cast iron skillet over medium heat. Add the chopped bacon or pork sausage and cook until deeply browned and crisp. Remove the meats with a slotted spoon and place on a paper towel lined plate, leaving two tablespoons of flavorful drippings in the pan.

Toss the diced bell peppers, sliced mushrooms, and baby spinach straight into the warm skillet drippings. Sauté for three to four minutes until the peppers are tender crisp and the spinach is wilted. Season lightly with salt and freshly cracked black pepper, then transfer to a small serving dish.

In the same warm skillet, melt a small knob of extra butter if needed. Crack the fresh eggs into the pan and fry until the egg whites are set but the yolks remain soft and golden runny, about three minutes over medium low heat.

Ladle a generous scoop of hot, velvety cheese grits into warm ceramic bowls. Arrange the sautéed vegetables, crisp bacon crumbles, and green scallions over the top. Gently place a fried egg in the center of each bowl. Finish with extra black pepper and serve immediately while steaming hot.