Lump Crab Garlic Cheese Grits

A delectable twist on a great Southern favorite!! Be sure to prepare the grits first so they're hot and ready to garnish and serve.

• Ready In: 30 mins
• Serves: 6
• Yields: 1 cup

Ingredients

• 1⁄2 cup unsalted butter
• 2  tablespoons unsalted butter
• 1  large leek
• 1⁄2 cup green bell pepper
• 1⁄2 cup yellow bell pepper
• 1  large tomatoes
• 3⁄4 cup white wine
• 1 1⁄2 teaspoons kosher salt
• 1  teaspoon black pepper
• 1  lb jumbo lump crab meat
•  fresh basil leaf, 1 handful
• 1  cup parmesan cheese
• 6  garlic cloves
• 1⁄2 cup heavy cream
• 1  cup grits
• 1⁄2 teaspoon salt
• 2  cups sharp white cheddar cheese
•  hot sauce

Directions

1. Grits:
2. Melt 2 Tbs unsalted butter in skillet.
3. Add 6 cloves minced garlic and saute until garlic is barely soft-do not burn.
4. In a heavy saucepan heat 4 cups water and 1/2 cup heavy cream but do not boil.
5. Slowly add 1 cup grits and 1/2 tsp salt, stirring constantly.
6. Reduce heat and simmer, stiring often for 15-20 minutes or until thick.
7. Add 2 cups shredded sharp white cheddar cheese and sauteed garlic and stir until cheese melts.
8. Season with salt, pepper, hot sauce.
9. Crab Topping:
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. Add 1/2 cup coarsely copped green bell pepper and 1/2 cup coarsley chopped yellow bell pepper and cook for 2 minutes.
12. Add 1 large peeled, chopped tomato and cook for 2 more minutes.
13. Add 3/4 cup good white wine, 1 1/2 teaspoons kosher salt and 1 teaspoons black pepper. Mix well and cover.
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. Add 1 large handful of fresh basil leaves, cut into slices and 1 cup shredded parmesan cheese.
16. Cook for 1 minute and serve immediately over grits.