Spray an 8 1/2 x 41/2 inch loaf pan with non stick spray.
In a large saucepan, combine the water, minced garlic and 1 1/2 tsp. salt. Bring to boil over medium – high heat. Gradually add grits, stirring to combine. Reduce to low. Cook stirring frequently, until grits are thick and creamy. Remove from heat, cool slightly. Add cheese and butter and stir until combined. Pour into prepared loaf pan and place in fridge until solid. Once solid, invert onto plate and gently slice loaf into 1/2 slices. Heat frying pan with oil over medium high heat and place slices in pan a few at a time. Fry until crispy and golden brown on both sides.
Preheat oven to 350 degrees. Grease a 1 1/2 quart casserole, set aside.
In a saucepan bring the half-and-half up to a boil and whisk in the grits and salt . Continue whisking until cooked .
Stir in the mascarpone, roasted garlic and the grated cheese. Temper the egg yolks a bit with some hot grits and add to the saucepan. Stir until all ingredients are well combined. Fold in the beaten egg whites. Pour into prepared baking dish , sprinkle with bread crumbs. Bake for 45 minutes and light golden on top.
In a saucepan add the half and half, water and 3/4 tsp. salt. Bring to boil and whisk in the grits. Stir often and simmer until the consistency of cream of wheat.
Meanwhile cook diced bacon until crisp in a skillet, add the bell pepper, onion and shallots and saute until tender. Add the frozen Langoustine tails and saute until warmed through. Remove mixture with a slotted spoon and set aside. In the skillet which the bacon mixture was cooked in, pour in the wine and deglaze the pan. Slowly pour in the heavy cream, salt and pepper and simmer until sauce is thickened slightly. Pour the sauce into the saucepan of cooked grit and stir to combine. Divide among two bowls and add the Langoustine mixture over the top of each bowl. Garnish with sliced scallions.