Crab & Leek Grits

Prep time: 15 minutes
Cook time: 35 minutes
Yield: 4 servings


Here in the South, we love our grits.  This recipe is a dressed up version using stone ground grits and sautéed leeks.  Serve alongside salmon croquettes and a green salad and you have a perfect weeknight supper.


  • 3 tablespoons unsalted butter
  • 2 leeks, cleaned and sliced
  • 5 cups water
  • 1 cup stone ground grits
  • 8 ounces Big T Coastal Provisions Crab Dip
  • 1/2 cup grated parmigianno regianno cheese


  1. Place a soup pot over medium heat. Add the butter and leeks along with a pinch of salt. Cook slowy, stirring occasionally, until the leeks are softened and sweet. Remove the leeks from the pot and set aside.
  2. Add the water to the pot along with a pinch of salt. Bring to a boil.
  3. Whisk in the grits and turn the heat to low. Let the grits simmer until cooked through and thickened, about 30 minutes.
  4. Whisk the crab dip and leeks into the grits. Remove from the heat.
  5. Stir in the parmesan cheese. Season to taste with salt and pepper.