In a pot, bring 4 cups of water to a boil. Add salt to taste. Stir in the grits and reduce heat to low. Cook for about 20-25 minutes, stirring occasionally until thickened. Stir in cheddar cheese and a dash of Tabasco sauce. Pour the grits into a greased pan and let them cool and set.

Cook the Bacon

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

Sauté the Vegetables

In the same skillet with the bacon fat, add olive oil and sauté the portobello mushrooms, diced tomatoes, and scallions until softened, about 5-7 minutes.

Cook the Sausage and Shrimp

Add the sliced alligator sausage to the skillet and cook for 3-4 minutes. Then, add the shrimp and cook until they turn pink, about 3-5 minutes.

Make the Creamy Sauce

Pour in the cream and stir to combine. Add salt, black pepper, and Tabasco sauce to taste. Let simmer for 5 minutes until slightly thickened.

Prepare the Grit Cakes

Once the grits have set, cut them into squares and griddle them in a skillet until golden brown on both sides.

Serve

Place the griddled cheesy grits on a plate and top with the shrimp and alligator sausage mixture. Garnish with crispy bacon and extra scallions.