Prepare a plate with a paper towel. Cut bacon into ½" dice. Place bacon in a medium non-stick pan over medium-high heat (no need to preheat) and cook 5-8 minutes, stirring occasionally, or until crisp. Transfer to towel-lined plate and pour off all but 2 tsp. of bacon drippings from pan.

Mince garlic. Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Heat pan with reserved bacon drippings over medium heat. Add garlic and white parts of green onion to hot pan and cook 1 minute, or until fragrant. Add spinach and cook 1 minute, or until just wilted. Remove from burner, stir in cooked bacon, and season with ¼ tsp. salt and a pinch of pepper.

Whisk grits into boiling water and cook 1 minute. Lower to a simmer, cover, and cook 5-7 minutes, or until grits are no longer grainy in appearance. Remove from burner. Stir in butter and shredded cheddar (reserve a pinch for garnish). Season with ½ tsp. salt and ¼ tsp. pepper. If grits are too thick, add 1 Tbsp. warm water as needed to achieve a smooth, creamy consistency.

Place cooked spinach in a bowl, followed by grits. Garnish with green parts of green onions, reserved shredded cheddar, and hot sauce (to taste).