Ingredients

• 2 cups milk
• 3/4 cup water
• 3/4 cup quick-cooking grits, uncooked
• 3/4 cup chopped smoked Gouda cheese
• 1/2 teaspoon salt, plus 2 tablespoons salt
• 3 tablespoons butter, divided
• 2 cups all-purpose flour
• 2 teaspoons black pepper
• 1 cup beer
• 1 tablespoon olive oil
• Black Bean Salsa, recipe follows
• 1/2 cup sour cream
• 1 medium tomato, seeded and diced
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped green onions
• 12 fresh chives, cut into 1-inch pieces
• 2 tablespoons butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 (15-ounce) cans black beans, drained
• 2/3 cup picante sauce
• 2 medium tomatoes, seeded and diced
• 2 teaspoons chili powder
• 1 teaspoon iodized salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 3 tablespoons chopped fresh parsley leaves
• 3 tablespoons chopped green onions

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Instructions

1. Stir together milk and 3/4 cup water in a 1 1/2-quart saucepan over medium-high heat; bring to a boil. Stir in grits, cheese, and 1/2 teaspoon salt. Cook, stirring constantly, 9 minutes or until thickened. Stir in 2 tablespoons butter. Pour grits into a lightly greased 11 by 7-inch baking dish. Cover and chill 3 hours or until firm.
2. Combine flour, 2 tablespoons salt, and pepper in a shallow dish. Pour beer into a small bowl.
3. Cut grits into 2-inch squares. Dip grits squares into beer; dredge in flour mixture, repeating procedure twice.
4. Melt 1 tablespoon butter in a large skillet over medium heat; stir in 1 tablespoon oil.
5. Cook grits squares, in batches, in hot butter mixture 5 minutes on each side or until golden, adding butter and oil as needed.
6. Arrange 3 grits squares in center of 6 individual serving plates.
7. Spoon Black Bean Salsa evenly over grits squares. Top evenly with sour cream. Sprinkle evenly with tomato, parsley, green onions, and chives.
8. Melt butter in a medium saucepan over medium heat; add onion and garlic, and saute until tender. Stir in beans and next 6 ingredients; cook, stirring occasionally, 3 minutes or until thoroughly heated. Stir in parsley and green onions.