Lump Crab Garlic Cheese Grits - cooking recipe

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

Preparation

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