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.

Combine flour, 2 tablespoons salt, and pepper in a shallow dish. Pour beer into a small bowl.

Cut grits into 2-inch squares. Dip grits squares into beer; dredge in flour mixture, repeating procedure twice.

Melt 1 tablespoon butter in a large skillet over medium heat; stir in 1 tablespoon oil.

Cook grits squares, in batches, in hot butter mixture 5 minutes on each side or until golden, adding butter and oil as needed.

Arrange 3 grits squares in center of 6 individual serving plates.

Spoon Black Bean Salsa evenly over grits squares. Top evenly with sour cream. Sprinkle evenly with tomato, parsley, green onions, and chives.

"The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. They have been tested in the Southern Living Test Kitchens. All brand names have been removed from these recipes, which originally appeared on southernlivingcookoff.com."