Prepare the Grits: In a large saucepan, bring the chicken stock and whole milk to a boil. Slowly whisk in the stone-ground grits, reducing the heat to low. Cook the grits, stirring occasionally, for about 20-25 minutes, or until they are thick and creamy.

Sauté the Vegetables: While the grits are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and celery, cooking until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

Cook the Sausage and Shrimp: Add the smoked Andouille sausage to the skillet and cook until browned. Sprinkle in the creole seasoning, then add the shrimp. Cook until the shrimp are pink and opaque, about 3-4 minutes.

Create the Sauce: Pour the white wine into the skillet, scraping up any browned bits from the bottom. Stir in the half and half and let the mixture simmer until slightly thickened, about 5 minutes. Add the butter, stirring until melted and incorporated.

Combine and Serve: Once the grits are done, stir in the shredded aged cheddar cheese until melted. Season with kosher salt and freshly ground black pepper to taste. Serve the creamy grits topped with the shrimp and sausage mixture. Garnish with minced chives.