In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in the grits, then reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally until thickened. Stir in the butter, white cheddar cheese, and season with salt. Keep warm.

In a bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub the mixture over the lamb chops and let marinate for at least 30 minutes.

Preheat a grill or skillet over medium-high heat. Cook the lamb chops for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from heat and let rest.

In a small saucepan over medium heat, melt the butter. Stir in chili powder and minced garlic, cooking for an additional 1-2 minutes until fragrant.

Season the salmon fillets with salt and pepper. In a skillet, heat a little olive oil over medium-high heat. Cook the salmon skin-side down for about 4-5 minutes, then flip and cook for an additional 3-4 minutes. Drizzle the chili butter over the salmon during the last minute of cooking.

Spoon the white cheddar grits onto each plate. Place the lamb chops and salmon fillets on top of the grits. Drizzle any remaining chili butter over the salmon and garnish with fresh parsley.