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.
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.
Yield: 4 servings.
No one makes Grits that are more creamy and rich than Luby's.
- 2 cups whole milk
- 3/4 cups grits - 5 minute, not instant grits
- 4 teaspoons 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.