Recipe courtesy of Robert Irvine
30 min
10 min
20 min
4 servings


  • 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


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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