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1
Combine the water, milk, butter, and measured salt and pepper in a small saucepan and bring to a simmer over medium-high heat.
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2
Meanwhile, heat the oil in a medium frying pan over medium heat until shimmering.
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3
Add the ham and cook, stirring occasionally, until browned all over, about 5 to 6 minutes.
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4
Remove the pan from the heat and set it aside.
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5
Whisk the grits into the simmering milk mixture and bring to a boil.
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6
Continue to boil without stirring for 1 minute.
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7
Cover with a tightfitting lid, remove the pan from the heat, and let sit until the grits are tender, about 7 minutes.
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8
Meanwhile, shred the cheese on the large holes of a box grater (you should have about 3/4 cup).
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9
Thinly slice the white and light green parts of the scallion; set aside.
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10
When the grits are ready, uncover and stir them to incorporate all of the liquid; stir until the grits are smooth.
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11
Sprinkle with two-thirds of the cheese and stir until combined and melted.
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12
Taste and season with salt and pepper as needed.
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13
Divide the grits between 2 bowls and sprinkle with the remaining third of the cheese.
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14
Top with the reserved ham and scallions and add a few dashes of hot sauce.
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15
Serve immediately.
