Mustard Ale Jus
In a medium saucepan gently warm blended oil and add shallots and thyme, cook for 5-6 minutes sitting often over medium heat until the shallots begin to caramelize. Add beer and reduce by half. Add stock and reduce by half again, the sauce should coat a spoon. If it does not continue to reduce until it does so. Finish with lemon juice, mustard and season lightly with salt and pepper. Hold on very low until ready for use.
Cheddar Grits
In a medium saucepan bring water or stock to a boil. Once at a boil whisk in the grits and reduce to medium-low. Whisk constantly until the grits are tender and have fully cooked around 8 - 10 minutes.
Reduce to low heat and add cheddar, salt, cayenne and butter. Hold on low heat until ready for use.