Robin's Drunken Grits

 Made  times
Robin B. 6

"A little fancier that most grits recipes, they are as suitable for a formal dinner party as they are a backyard BBQ. Grits are enhanced with the flavors of cheese, wine, garlic and herbs to create a dish that will having you begging for seconds!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


0 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. Heat 1 tbs. olive oil in a saucepan over medium heat.
  2. Add the garlic and cook for two minutes.
  3. Add the milk, chicken broth, salt, thyme and rosemary to the garlic and bring to a bubble. BE CAREFUL, because the milk can boil over very quickly if you’re not watching it.
  4. Add the grits slowly while stirring with a whisk to avoid the dreaded lumps.
  5. Turn down the heat to low and cover for five minutes.
  6. Bring the burner temp back up to medium and stir in the chardonnay until the mixture is smooth.
  7. Add the cheese and pepper and stir to combine (depending on how salty the parmesan is, you may or may not need to add a little salt here, too).
  8. Turn the heat back down to low, and let the grits sit uncovered for a few minutes to thicken up a bit.
  9. Eat and enjoy!



Other stories that may interest you