Creamy Cheddar Jalapeno Grits

• 4 Tablespoons Unsalted Butter
• 2 Tablespoons Vegetable Oil
• 2 cups Finely Chopped Yellow Onion
• 1 whole Large Jalapeno Pepper; Stemmed, Seeded, Membranes Removed; Finely Chopped
• 2 cups Organic Polenta Corn Grits (such As Bob's Red Mill)
• 8 cups Vegetable Broth Or Stock, Or Water
• 1/2 cups Half-and-half, Whole Milk, Or Non-dairy Milk (I've Tested Almond Milk With Good Results)
• 1/2 cups Full-fat Sour Cream
• 2 cups Grated White Cheddar Cheese
• 2 teaspoons Kosher Salt
• 1/2 teaspoons Ground White Pepper
• 4 whole Scallions, Thinly Sliced, For Serving, Optional

1. Melt butter in a large saucepan over medium heat. Add vegetable oil and heat 30 more seconds. Add onion and jalapeno and cook until softened but not browned, about 5 minutes.
2. Reduce heat and stir in grits until they are coated in oil and resemble moist crumbs. Add broth, stock, or water, stir, and increase heat to just bring to a boil. Cover and reduce to lowest heat. Cook 10 minutes, stirring once or twice to ensure grits don't stick to the bottom of the pan (if that happens, they should loosen when scraped off with a wooden spoon). Taste grits to make sure they don't taste raw. If texture is very thick, add another half cup of liquid and simmer uncovered until mostly absorbed to achieve a more fluid, creamy texture.
3. Add the milk or half-and-half and stir to combine, then simmer uncovered for a couple minutes, until just absorbed.
4. Remove from heat and stir in sour cream and cheddar, one at a time, until incorporated and the latter is melted. Season with salt and pepper to taste. Serve topped with scallions, if desired.
5. Note: Serves at least 8, up to 12.

butter, vegetable oil, yellow onion, pepper, grits, vegetable broth, milk, fullfat, grated white, kosher salt, ground white pepper, scallions

Taken from tastykitchen.com/recipes/sidedishes/creamy-cheddar-jalapeno-grits/ (may not work)