Heat the oven to 200°F. Put a sheet pan or oven-safe plate inside so you have a warm place to hold the cooked fritters.

Set a medium saucepan on the stove. Add the milk, water, and 1 teaspoon of the salt, and bring it to a gentle boil over medium-high heat.

Whisk the grits into the saucepan. Lower the heat to low and cook, whisking often, for 5 to 7 minutes, until the grits are thick and smooth.

Stir about 1 cup of the shredded cheddar into the saucepan until it melts. Cover the saucepan and keep it on the lowest heat while you make the rest of the dinner.

In a small bowl, stir together the yogurt, lemon zest, and 1 tablespoon of lemon juice. Set the bowl aside for serving.

Put a small skillet over medium heat. Add 1 tablespoon of the oil, then add the cherry tomatoes, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.

Cook the tomatoes in the small skillet for 5 to 6 minutes, stirring a few times, until many of them split and their juices look lightly saucy. Turn the heat to low to keep them warm.

Crack the eggs into a large bowl. Whisk them until the yolks and whites are fully blended.

Add the chopped okra and most of the sliced scallions to the large bowl, saving about 2 tablespoons of the green scallion tops for serving.

Add the flour, cornmeal, baking powder, the remaining cheddar, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper to the bowl.

Stir the mixture until the okra is evenly coated and a thick batter forms. It should look scoopable, not runny.

Put a large nonstick skillet over medium heat. Add 2 tablespoons of the oil and let it get hot for about 30 seconds.