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

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.