Chop pancetta into lardons or smaller chunks.
Sauté in a medium saucepan on low to medium heat until all the fat is rendered and the pancetta is crispy.
Set aside pancetta.
Remove the excess fat from the pancetta, leaving about 2 Tbsp. in the pan.
Dice shallot and garlic.
Add shallot to fat in pan and sauté over medium heat until soft, about 3 minutes.
Add the garlic and sauté for about 1 minute.
Add chicken stock to the pan and bring to a rolling boil before adding grits.
Follow the directions on the grits package, stirring occasionally, until most of the liquid is absorbed, about 5 minutes.
When the grits start to thicken, add heavy cream as necessary.
Once the cream is incorporated, add the cheeses.
Once the cheese is incorporated and melted, top with crispy pancetta.
Garnish with chopped spring onion or chives before serving.