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Cheesy Grits with Scallions and Jammy Eggs

['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.

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