Cheesy Grits with Scallions and Jammy Eggs

From the kitchen of Carly

Creamy, cheese-laden grits meet crispy scallion oil and jammy eggs in this Southern comfort classic. The yolks break into the warm grits, the crisped alliums add char and bite, and jalapeño brings just enough heat to keep things interesting.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 cup milk
  • 11/2 cup white or yellow grits (not instant)
  • 13 ounces sharp cheddar, grated (about 3/4 cup)
  • 12 tablespoons unsalted butter
  • 1Kosher salt, freshly ground pepper
  • 11 bunch scallions, very thinly sliced on a diagonal
  • 11 jalapeño, very thinly sliced
  • 11/2 cup vegetable oil
  • 14 Jammy Soft-Boiled Eggs
  • 1halved

Instructions

  1. 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.

  2. 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.

  3. Divide grits among bowls. Top each with an egg and some scallions and jalapeño; drizzle with strained oil.