Preheat oven to 375 deg F. Arrange bacon on cookie sheet in a single layer and bake for 15 minutes or until crisp.
Similarly, place tomatoes in a baking dish with one tablespoon of olive oil and pinch of salt. Bake for 15 minutes, stirring once.
As bacon/tomatoes cook, prepare chimichurri. Place garlic into blender or food processor. Mince. Add in vinegar, parsley, and scallion. Process and slowly add in 1/4 cup of olive oil. Once oil is added, add in pepper flake, oregano, salt and pepper to combine. Set aside.
In a large saucepan, combine stock, milk, butter, and a pinch of salt and pepper and bring to a boil. Slowly whisk in the grits and simmer, whisking often, until thick and completely smooth, in about 5 minutes.
Once grits are finished, slowly stir in Parmesan cheese. Serve topped with baccon, tomatoes, and chimichurri.
*Yep. Instant grits. I've made grits 100 ways, and the instant emulates the polenta texture I like.