Bring chicken stock and whipping cream to a low simmer in a heavy-bottomed saucepan.

Whisk in grits and a pinch of salt while simmering.

Stir constantly and return to a low simmer.

Cook until thickened, stirring often, about 5 minutes.

Stir in butter and Parmesan cheese.

Season with salt and pepper to taste.

Heat a large saute pan over medium-heat.

Melt butter and saute onion, garlic, and green bell pepper until tender and translucent.

Add the sliced kielbasa sausage and cook until browned.

Add the peeled and deveined shrimp and saute for about 2 minutes, until pink.

Add dry white wine and diced tomatoes.

Bring to a boil and simmer for about 5 minutes.

Season with salt and pepper to taste.

Serve the shrimp mixture over the Parmesan cheese grits.

Garnish with chopped chives.