1 qt. skimmed milk
3/4 c. quick-cooking grits
4 oz. shredded jalapeno Jack cheese
Salt
1/2 c. salsa

Bring milk to a boil in a saucepan and add grits. Lower heat and cook until done, about 5 to 10 minutes. Add cheese and salt to taste. Stir well to melt cheese. Serve grits with salsa topping. Serves 4.