In a medium saucepan, combine 4 cups water and 1 cup whole milk. Add 1 teaspoon kosher salt. Bring to a gentle simmer over medium heat (do not boil vigorously).

Whisk in grits

Slowly whisk in 1 cup coarse stone-ground grits so they do not clump. Reduce heat to low so the mixture barely simmers.

Cook gently

Cover the saucepan partially (lid slightly ajar) and simmer gently, stirring every 2–3 minutes to prevent sticking. Cook until grits are thick, creamy, and tender, about 20–25 minutes for stone-ground grits (shorter for quick grits; adjust time to package).

Finish and season

When grits are tender and most liquid is absorbed, stir in 2 tablespoons unsalted butter until melted. Stir in 1/2 cup grated sharp cheddar (if using) until melted and smooth. Taste and adjust seasoning with additional salt and 1/2 teaspoon freshly ground black pepper if desired. If grits are too thick, thin with a splash of milk or water to reach desired consistency.

Keep warm

Turn heat to the lowest setting and cover to keep warm while you fry the eggs, stirring occasionally to prevent skin from forming.

Fried eggs

Heat the pan

Place a 10-inch nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon vegetable oil. Heat until butter is foaming and the oil shimmers but not smoking.

Fry eggs sunny-side or over-easy

Crack 3 large eggs into a small bowl (one at a time) then gently slip them into the skillet, spacing them out. Reduce heat to medium-low. For sunny-side up: cook until whites are set but yolks still runny, about 3–4 minutes. For over-easy: cook until whites mostly set, then carefully flip each egg with a spatula and cook 20–30 seconds more for runny yolk.

Season eggs

Season eggs with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper while they cook.

Finish and rest

If you prefer firmer yolks, cover the pan for 20–30 seconds to gently steam the tops. Remove eggs from pan onto a plate or directly over bowls of grits.

Assembly & garnish

Divide the warm grits into bowls (recipe makes about 2–3 bowls depending on portion). Top each bowl with three fried eggs (or all three in one bowl for Jack's single-serving dinner).

Drizzle with hot sauce if using and sprinkle chopped chives or green onions. Add extra butter or a grind of black pepper to taste. Serve immediately.