Salsa Pepper-Jack Grits Dip - cooking recipe

Ingredients

1 (20 1/2 ounce) can refried beans (I like them with jalapenos added)
2 cups water
2 cups milk
1 teaspoon salt
1 cup quick-cooking grits
1/4 cup butter
1 cup shredded monterey jack pepper cheese
1 cup chunky salsa
Optional Garnishes
sour cream
fresh diced tomato
finely chopped fresh cilantro

Preparation

Preheat oven to 350f and lightly grease a deep-dish pie plate.
Spread beans in the bottom of pie plate and set aside.
In a large saucepan, combine water, milk, and salt; bring to a boil over medium-high heat.
Stir in grits.
Reduce heat to low, cover and cook for 5 to 7 minutes, stirring occasionally.
Remove from heat and stir in butter and cheese until melted.
Mix in salsa and pour over beans in pie plate.
Bake for 30 minutes until the grits are firm and brown around the edges.
Let cool for 5 minutes.
Garnish with sour cream, chopped tomatoes and cilantro if desired.
Serve with corn chips for dipping.