- 1 cup milk
- 1/2 cup white or yellow grits (not instant)
- 3 ounces sharp cheddar, grated (about 3/4 cup)
- 2 tablespoons unsalted butter
- Kosher salt, freshly ground pepper
- 1 bunch scallions, very thinly sliced on a diagonal
- 1 jalapeño, very thinly sliced
- 1/2 cup vegetable oil
- 4 Jammy Soft-Boiled Eggs, halved
- Bring milk and 1 cup water to a boil over medium-high heat. Whisking constantly, gradually add grits and cook, turning down heat to maintain a low simmer if needed, until tender, 25–35 minutes. Whisk in cheese and butter to melt; season grits with salt and pepper.
- While grits are going, combine scallions, jalapeño, and oil in a small saucepan and bring to a simmer over medium heat, swirling pan occasionally, until scallions are lightly browned and crisp, 8–10 minutes. Using tongs, transfer scallions and jalapeño to a plate. Strain oil through a fine-mesh sieve into a small bowl.
- Divide grits among bowls. Top each with an egg and some scallions and jalapeño; drizzle with strained oil.