Makes 10 servings

Fried Pepperjack Cheese Grit Cakes:

• 1 gallon water
• 1 tablespoon kosher salt
• 1/4 cup butter (1/2 stick)
• 1/2 cup grated pepperjack cheese
• 4 cups quick grits

Manchac Crab and Brie Sauce:

• 1/2 quart heavy whipping cream
• 3 ounces of crème Brie
• 1 tablespoon olive oil
• 2 stalks of celery, finely diced
• 1 green bell pepper, finely diced
• 1 medium onion, finely diced
• 1 tablespoon garlic, minced
• 1/2 pound picked crab-claw meat

Instructions:

In a heavy saucepan, bring water to a rolling boil. Add salt, butter and cheese.Whisk until all of the cheese has melted. Slowly pour in grits, while stirring. Cook the grits until they become very thick, and then pour them into a 9 x 13-inch baking pan. Chill overnight. The following day, cut the grits into triangles of desired size and either pan fry or deep fry until the grits turn a golden brown. Top with sauce. In a medium-sized saucepan, heat heavy whipping cream until reduced by 1/3. Melt in crème Brie. (Ye Olde College Inn Crème Brie can be found in specialty grocery stores. If unavailable, regular Brie may be used, if skin is first removed. The skin can easily be removed using a potato peeler.) While the cream and Brie are melting, sauté celery, bell pepper, onion and garlic in olive oil until transparent. Add the vegetables to the cream sauce. Return to a simmer and gently stir in the crabmeat. Once the simmer has returned, remove from heat.