File under: Breakfast for dinner.

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

Preparation 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.