Sausage, Shrimp and Peppers over Cheesy Grits

Cheesy Grits: 

2 cups low-sodium chicken stock, plus more if needed

2 cups cream, plus more if needed

4 tablespoons unsalted butter

3/4 cup grits or polenta

4 ounces American cheese, torn into pieces

1/2 cup grated Parmesan

Kosher salt and freshly cracked black pepper 

1 small orange bell pepper, cut in small dice

1 small red bell pepper, cut in small dice

1/2 Spanish onion, cut in small dice

Sausage, Shrimp and Peppers:

3 tablespoons olive oil

1 pound Parmesan-parsley pork sausage, cut into 1/4-inch-thick rounds

4 cloves garlic, minced

1 pound uncooked large shrimp, peeled, deveined and cut into thirds

1/2 cup low-sodium chicken stock

1 tablespoon unsalted butter

Chopped fresh parsley, for garnish