Step 1: In a medium saucepan, bring the water, milk, and salt to a gentle boil over medium-high heat.
Step 2: Slowly whisk in the grits, reduce the heat to low, and cover. Simmer for 20-25 minutes, stirring occasionally, until the grits are tender and creamy.
Step 3: While the grits cook, heat 1 tablespoon of butter in a small skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Step 4: Add the baby spinach to the skillet and cook until just wilted. Remove from heat and set aside.
Step 5: Once the grits are done, stir in the shredded cheddar cheese and the remaining tablespoon of butter until fully melted and incorporated.
Step 6: Fold the sautéed spinach into the cheesy grits and season with black pepper.
Step 7: In a separate non-stick skillet, fry the eggs to your preference (sunny-side up or over-easy is recommended).
Step 8: Divide the grits into two bowls and top each with a fried egg. Garnish with fresh chives and serve immediately.