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1
Grits:
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2
Melt 2 Tbs unsalted butter in skillet.
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3
Add 6 cloves minced garlic and saute until garlic is barely soft-do not burn.
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4
In a heavy saucepan heat 4 cups water and 1/2 cup heavy cream but do not boil.
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5
Slowly add 1 cup grits and 1/2 tsp salt, stirring constantly.
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6
Reduce heat and simmer, stiring often for 15-20 minutes or until thick.
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7
Add 2 cups shredded sharp white cheddar cheese and sauteed garlic and stir until cheese melts.
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8
Season with salt, pepper, hot sauce.
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9
Crab Topping:
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10
In a large saute pan, melt 1 stick unsalted butter over medium heat. Just as butter begins to sizzle, add 1 large leek cut in 1/4 inch slices.
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11
Add 1/2 cup coarsely copped green bell pepper and 1/2 cup coarsley chopped yellow bell pepper and cook for 2 minutes.
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12
Add 1 large peeled, chopped tomato and cook for 2 more minutes.
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13
Add 3/4 cup good white wine, 1 1/2 teaspoons kosher salt and 1 teaspoons black pepper. Mix well and cover.
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14
When liquid is bubbling, gently add 1 Lb. crabmeat. Shake the pan rather than stirring to avoid breaking crab lumps. Cover and cook for 1 minute or until nixture is bubbling and crab is warm.
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15
Add 1 large handful of fresh basil leaves, cut into slices and 1 cup shredded parmesan cheese.
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16
Cook for 1 minute and serve immediately over grits.
