In a large saucepan, bring water or chicken broth to a boil. Slowly whisk in the grits, reducing heat to low. Cook for about 20-25 minutes, stirring occasionally until thickened.

Stir in heavy cream, cheddar cheese, butter, salt, and pepper until creamy and smooth. Keep warm.

Season lamb chops with salt, pepper, garlic powder, onion powder, and rosemary.

In a skillet, heat olive oil over medium-high heat. Sear the lamb chops for 3-4 minutes on each side until browned. Remove and set aside.

In the same skillet, add beef broth, heavy cream, Dijon mustard, and Worcestershire sauce. Stir to combine.

Return the lamb chops to the skillet, cover, and simmer for about 10-15 minutes until cooked to desired doneness and sauce thickens.

In another skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Season salmon fillets with salt and pepper, then place them in the skillet. Cook for 4-5 minutes on each side or until cooked through.

Drizzle with lemon juice and sprinkle with parsley before removing from heat.

On a plate, create a bed of creamy grits. Place a lamb chop and a salmon fillet on top. Spoon extra sauce from the lamb chops over the dish. Garnish with additional parsley if desired.