Salsa Pepper-Jack Grit Dip

Salsa Pepper-Jack Grit Dip
1 (20.5-ounce) can refried beans
2 cups water
2 cups milk
1 teaspoon salt
1 cup quick-cooking grits
1/4 cup butter
1 cup shredded pepper-jack cheese
1 cup chunky salsa
Garnish: sour cream, fresh diced tomatoes, and finely chopped cilantro
Corn chips
Preheat oven to 350 degrees F. Lightly grease a deep-dish pie plate. Spread refried beans in the bottom of pie plate; set aside. In a large saucepan, combine water, milk, and salt; bring to a boil over medium-high heat. Add grits, stirring to combine. Reduce heat to low. Cover and cook for 5 to 7 minutes, stirring occasionally. Remove from heat. Add butter and cheese, stirring until melted. Add salsa, stirring to combine. Pour mixture over refried-bean layer in pie plate. Bake for 30 minutes, or until 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.