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 within 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, 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 are 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. I knew that I had to quickly go back into the kitchen and share this “new to me” find.

Enjoy these delicious Grits recipes and tips

More Luby’s copycat recipes to try:

a bowl of grits with butter

Luby's Grits

No one makes Grits that are more creamy and rich than Luby's. 
5 from 3 votes
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Course: Breakfast
Cuisine: American
Keyword: Grits, Luby's Recipes
Servings: 4
Calories: 223kcal


  • 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.


Calories: 223kcal | Carbohydrates: 33g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 368mg | Potassium: 201mg | Fiber: 0g | Sugar: 10g | Vitamin A: 350IU | Calcium: 138mg | Iron: 0.3mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. James

    Grits with white pepper gravy and six sunny side up eggs placed on top of them on a plate. Using your fork to break the yokes of the eggs into the grits and gravy and stirring them all together makes for a meal in itself. Ate this concoction since I was a very young kid. Never stopped loving it.

  2. Brittany1017

    I love grits! I’m from Georgia, we always ate them with either butter and sugar or with cheese and pepper. Either way is delicious. My family has always made them this way and I hope to continue this with my kids, even though my husband doesn’t like them. (He’s never got to try good southern style grits.) I’ll be making him try them soon ????

  3. Jac Holdaway

    I grew up in Texas, and we often ate (eat) grits at breakfast (like cream of wheat or oatmeal, or with salt/pepper and butter or topped with cream or sausage gravy! And always cooked with milk) or with dinner (savory prep). I discovered a new way to prep just by experimentation. I LOVE polenta! Well, you can make a makeshift polenta with grits (or cornmeal, for that matter, but grits works best!). and you can put hot grits in a loaf pan, refrigerate overnight, turn out and slice. dip in seasoned flour and fry in some olive oil, butter or (absolute Southern or Southwestern best!) bacon grease! Serve in place of hashed browns. And if you are throwing out your bacon grease, you are throwing out the best part of the bacon! You can season SOOOOO many things with it, and it is hands down the best for frying anything southern, from fried okra to frog legs. And of course, fried grits!

  4. Janie Davis

    5 stars
    Grits made with milk is the best! Sometimes I add sugar and butter; sometimes I add cheese, salt and pepper. I always cook rice in milk instead of water, it tasts so much better. You can throw in an egg, butter, sugar and cinnamon and raisins for a quick rice pudding.

  5. dornie

    5 stars
    After they are cooked and served, I make a pocket in the center and add a poach egg or two.
    The yolk flowing through them makes just plain delicious.

  6. KK and Molly

    I dislike cream of wheat .But ❤️Grits!
    I like them with salt and pepper and real butter.????
    I am not from the south. I was first introduced to them this way and really enjoyed them. I don’t think there is a right or wrong way to enjoy your favorite foods. It’s all about you and what you like and your taste .

  7. james

    grits done in the deep south add water salt and pepper to pan when boiling add grits while sturing put lid on and take off heat let stand 5-10 min. this is southeren no suger or milk this is not cream of wheat

  8. x

    Weirdly , my father liked them with (canned) tomatoes……..I’m from Chicago, and we always ate our grits savory. I wouldn’t use sugar (don’t even like it in oatmeal or other hot cereals), but I will definitely try them cooked with milk.

  9. Jennic

    My husband is from Tennessee and we both love grits, but totally different ways me butter and salt, him butter pepper and sugar.

      • 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.

  10. T Love

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

  11. 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.

  12. 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…:)

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