Recipe courtesy of Robert Irvine

Three-Cheese Grits and Crab

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. Bring seafood stock to a boil in a medium saucepan. Add grits, reduce heat, and cook until grits are soft, about 20 minutes. Remove from heat and stir in butter, scallions, tomatoes, parsley, and the 3 cheeses. Use milk to adjust the texture of the grits mixture if it is too thick. Gently fold in crabmeat and transfer to serving dishes. Garnish with parsley sprigs.

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