Heat the bacon fat over medium in a medium sauce pan, then cook the jalapeños until soft, about 5 to 7 minutes. Add the garlic and cook for about 1 minute more.
Remove from pan then carefully pour in the broth. Bring to a boil, then whisk in the grits. Continue whisking while the mix thickens for a few minutes, then reduce the heat to low to simmer. Stir occasionally, and cook until the desired creaminess is reached, around 10 minutes.
Whisk in the cheddar then season with salt and pepper, as desired.
These versatile grits will make a wonderful side to nearly anything you rustle up for dinner. Top them with some bacon bits, shrimp, or beef tips and you're good to go.