1 quart (4 cups) seafood stock
2 cups uncooked grits
4 tablespoons butter (1/2 stick)
4 tablespoons sliced scallions (5 to 6 scallions)
2 tablespoons diced tomatoes (about 1 plum tomato)
1 teaspoon minced fresh parsley, plus 4 small sprigs for garnish
2 ounces shredded Cheddar
2 ounces shredded Gruyere
2 ounces shredded pepper Jack cheese
1/4 cup milk, or as needed to adjust texture of grits
1 pound cooked lump crabmeat
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