Lump Crab Garlic Cheese Grits

1. 1

   Grits:

2. 2

   Melt 2 Tbs unsalted butter in skillet.

3. 3

   Add 6 cloves minced garlic and saute until garlic is barely soft-do not burn.

4. 4

   In a heavy saucepan heat 4 cups water and 1/2 cup heavy cream but do not boil.

5. 5

   Slowly add 1 cup grits and 1/2 tsp salt, stirring constantly.

6. 6

   Reduce heat and simmer, stiring often for 15-20 minutes or until thick.

7. 7

   Add 2 cups shredded sharp white cheddar cheese and sauteed garlic and stir until cheese melts.

8. 8

   Season with salt, pepper, hot sauce.

9. 9

   Crab Topping:

10. 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.

11. 11

    Add 1/2 cup coarsely copped green bell pepper and 1/2 cup coarsley chopped yellow bell pepper and cook for 2 minutes.

12. 12

    Add 1 large peeled, chopped tomato and cook for 2 more minutes.

13. 13

    Add 3/4 cup good white wine, 1 1/2 teaspoons kosher salt and 1 teaspoons black pepper. Mix well and cover.

14. 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.

15. 15

    Add 1 large handful of fresh basil leaves, cut into slices and 1 cup shredded parmesan cheese.

16. 16

    Cook for 1 minute and serve immediately over grits.

* Per serving · 4 servings · Values may vary.