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“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 though. Grits was never a breakfast that I would have grown up with in the North-East. 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 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 you breakfast side dish, and it has neverbeen 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.”

Ingredients Nutrition

  • 2 cups whole milk
  • 34 cup grits, - 5 minute not instant grits
  • 4 teaspoons sugar
  • 1 tablespoon butter


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

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