Heat chicken broth in saucepot to low simmer, do not boil. Set aside. In a heavy-bottomed 1-gallon pot, melt half of butter over medium-high heat. Add bacon and cook, stirring occasionally until fat is rendered and bacon is slightly crisp but not over brown. Add Rotel tomatoes, garlic and green chiles. Cook until tomatoes have rendered their juices well into the pot, 3-5 minutes. Add stone-ground grits, stirring well into the mixture. Add 3/4 of the chicken broth, stirring well into grits. Grits will absorb the liquid quickly so add the remainder as needed to prevent from scorching. Additional stock or water may be necessary during the cooking process. Season grits to taste using salt and black pepper. Continue to stir occasionally, 15-20 minutes or until grits are creamy and tender. Pour grits into a greased 9" x 13" baking dish. Cover with clear wrap and place in the refrigerator until chilled and firm, preferably overnight. When ready to prepare the dressing, preheat oven to 450 degrees F. Turn the cold grits onto a cutting board and cut into 3/4-inch cubes. Spread the cubes in a single layer onto a baking pan and cook until crisp and browned, 12-15 minutes. While grits are cooking, place remaining butter into a large skillet and heat over medium-high heat. Add onions, celery and garlic then saute 3-5 minutes or until vegetables are welted. Add ground pork sausage and cook over medium-high heat until well browned and fat is rendered. Place grits croutons into a large mixing bowl. Remove sausage mixture from pan, drain excess fat and pour over grits croutons into the mixing bowl. Gently toss croutons and sausage mixture until blended. Add beaten eggs, whipping cream, cheese, green onions and parsley, continue to blend well then spoon mixture into an 11" x 7" baking dish. Top with additional cheese if desired. Reduce heat to 350°F and bake, uncovered, 30-40 minutes or until browned. Serve as a side dish to any meat, fish or fowl dish.