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Luby’s Grits

Luby’s Grits are grits that are wonderfully sweet and cooked with milk instead of water. The combination of sweetened grit cereal with a creamy texture was a surprising find.

a bowl of grits with butter

I didn’t grow up in the South, I have lived in Texas for the past 20 some odd years now. Grits was never a breakfast that I would have grown up with in the Mid-West. I never even tried grits until I went on a trip to visit my Great Aunt in Jackson, Mississippi when I was 13. In fact, at that age, I don’t think I had been south of the Mason-Dixon line.
My grandparents loved road trips, and on this one we toured across the South. My Great Aunt Margaret was a wonderful cook, and one morning in addition to fresh out of the oven biscuits, were grits. I wasn’t always an adventurous eater, and but I reluctantly tried the grits. I was soon in love with grits and whenever I could I ordered grits with breakfast.
Until I tried Luby’s grits, I always put a little butter on my grits along with lots of salt and black pepper. For me grits is your breakfast side dish, and it has never been the main course. On a recent trip to Luby’s, I tried a bowl of their grits, and my eyes were opened. Here was a bowl of creamy sweet goodness, and I knew that I had to quickly go back into the kitchen and share this “new to me” find.

Luby’s Grits

Yield: 4 servings.

Learn more about grits
What are Grits Made From
History of Grits
Cheese Grits

Luby's Creamy Grits

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Side Dish Recipes
  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Serves: 4
Luby's Creamy Grits

You can make creamy grits just like Luby's does.


  • 2 cups whole milk
  • 3/4 cups grits - 5 minute, not instant grits
  • 4 teaspoons of sugar
  • 1/2 teaspoon salt
  • 1 tablespoon butter


In a medium pot, pour milk in and heat until the milk simmers over medium heat. Add grits, salt, and sugar, whisk in, and simmer for about five minutes. Stir continually while the grits swell and finish cooking. When the grits have finished cooking in about five minutes stir in butter.

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  • Valerie Perritt Roton

    Grits cooked in sugar and milk?????!!!! those are Yankee grits, not Southern.

    • Stephanie Manley

      Thank you for sharing your opinion. I know you are just commenting on how the grits are made, and not how Luby’s chooses to make their grits.

      • bastisraul

        Being Southerner myself, I have found that many recipes evolve over the years down here and many times for the better. The Mid-Western influence (Yankees don’t count) and the Arcadian influence has made the new generation of Southern Chef’s turn the old school dishes even better with their experimentations. I for one, would never go back, food is soooo much better now than when Mama n’ them were doing the cooking, for the most part. I decline to enter the grits argument.

  • james

    Thou shalt not put sugar in thine grits.

  • T Love

    GRITS!!! Girls Raised In The South……We LOVE our grits with Salt, Pepper and plenty of BUTTER!!! Anytime of day!

  • Tiger

    please do not put pepper on grits unless you mix tomatoes in with them. i use water, butter and canned milk when i cook grits…this makes them even more creamy and good than whole milk.

    • Stephanie

      I personally like pepper on grits, salt, butter, and pepper works for me.

  • skoots1mom

    these grits are fixed the way my mother always did grits for us kids…she and daddy ate them with salt & pepper…they are one of my comfort foods when i don’t feel well…:)