In a medium saucepan, bring the water to a boil. Slowly whisk in the grits and reduce heat to low. Cook for about 20 minutes, stirring occasionally until thickened. Stir in the cheddar cheese and chives. Set aside.

Cook the Bacon and Sausage

In a large skillet over medium heat, add the chopped bacon and cook until crispy. Remove and drain on paper towels. In the same skillet, add the sliced andouille sausage and cook until browned. Remove and set aside.

Sauté the Shrimp

In the same skillet, add olive oil and minced garlic. Cook for about 1 minute until fragrant. Add the shrimp and Cajun seasoning. Cook until shrimp turn pink and opaque, about 3-5 minutes.

Combine with Vegetables

Add the diced heirloom tomatoes and roasted corn into the skillet with shrimp. Stir to combine and cook for an additional 2-3 minutes until heated through.

Serve

Spoon the cheddar chive grits onto plates, top with the shrimp and vegetable mixture, and drizzle with hot honey. Garnish with crispy bacon pieces and serve with a grilled lemon half.