Grits for Breakfast Lunch or Dinner

Name: Grits for Breakfast, Lunch or Dinner
Ingredients: 2 quarts water; 1 teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 tablespoon butter; 1½ cups stone-ground grits, yellow or white; ½ cup half-and-half; 2 tablespoons light brown sugar; ¼ teaspoon vanilla extract; 1 peach, peeled, pitted, and finely chopped; ½ cup chopped toasted pecans; 2 slices bacon, cooked until crisp and crumbled; 2/3 cup shredded sharp cheddar cheese; 2 tablespoons extra virgin olive oil, divided; ½ medium onion, chopped; 8 ounces wild mushrooms, such as cremini, oyster, or shiitake, cut into slices; 2 cloves garlic, minced; 1/3 cup canned diced tomatoes, drained; ½ cup chicken or vegetable broth Kosher salt; Coarsely ground black pepper; 2 tablespoons chopped fresh Italian (flat-leaf) parsley; 1 bag (about 6 ounces) baby spinach, finely chopped; ¼ cup grated Parmigiano-Reggiano cheese