Bring the water and milk to a boil in a medium saucepan. Sprinkle the grits on the boiling liquid and turn down the heat to medium low. Stir regularly with a silicon spatula to keep the grits from burning to the bottom of the pan. When they are cooked, the mixture should get very thick. You can test a bite to check; the bits of corn should still be firm, but not crunchy. Add the cheese and half and half and stir together. Taste it, then add salt to taste (I added about 1 teaspoon of kosher salt, but it depends on how salty your cheese is).
Plate by spreading a layer of grits down, then top with the garlic artichokes. Dust some pimentón on top, then sprinkle with lemon zest and chives.