In a medium saucepan, bring 4 cups of water to a boil.

Slowly whisk in the stone-ground grits and reduce the heat to low.

Cook for about 20-25 minutes, stirring occasionally, until the grits are thick and creamy.

Stir in the cheddar cheese, and season with salt and pepper. Keep warm.

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and drain on paper towels, leaving the drippings in the skillet.

Add the diced onion to the skillet and sauté for about 3-4 minutes until softened.

Stir in the minced garlic and cook for an additional minute.

Add the shrimp to the skillet along with the Cajun seasoning, black pepper, and lemon juice.

Cook for 3-5 minutes, or until the shrimp are pink and opaque.

Stir in the cooked bacon and chopped parsley.

To serve, spoon the creamy grits onto plates and top with the shrimp mixture. Garnish with additional parsley if desired.