My Two Cents is a weekly opinion column from Bethesda resident Joseph Hawkins. The views and opinions expressed in this column are those of the author and do not necessarily reflect the views of BethesdaNow.com.
When I was a toddler, my parents shipped me off to relatives in Charleston, South Carolina — my mother’s hometown. Those Charleston summers bring back three specific memories: mosquitoes, rice, and grits. Amazingly, I don’t recall the summer heat, and Charleston summers are brutally hot and humid.
I’ve remained a lifetime grits lover. And I imagine the popularity of ‘shrimp and grits’ — a dish found in a few local restaurants — has caused many a Bethesdian to try their skill at whipping up a pot of grits.
Not really bragging about it, but I consider myself a master when it comes to cooking a pot of grits.
And I’m talking about real grits, not instant grits. Commonly, real grits are referred to as “old fashioned.” Most home-cooks end up with a box of “old fashioned” Quaker Grits.
Speciality stores in Bethesda, however, carry other brands, frequently labeled as “stone mill.” The only real difference between Quaker and the boutique grits is the size of the grit grain. The boutique grits tend to be coarser (gritter.)
So, what’s the magic to a great pot of grits? Four things: a great stainless steal pot, real grits, a stiff whisk, and patience.
If you’re cooking grits for the first time, following the recipe that comes with your grits is what you should do. The norm for Quaker grits is 15 minutes of cooking time — that’s 1 cup of grits and 4 cups of water, plus salt. This works. But here is where the magic takes place.
Step 1: That great stainless steal pot is a must for perfect grits. I use an All-Clad pot. I bring the salted 4 cups water to a boil. I remove the top of the pot and pour into the boiling water a ¼ cup of olive oil.
Step 2: With care, I pour the 1 cup of grits into the boiling water, trying to make sure that they flow gently into the water. I then take my whisk and whip the grits gently making sure there are no clumps. This requires a stiff whisk — a whimpy whisk simply makes a mess. I then turn the heat down to a low simmer, place the top back on the pot, and set a timer for exactly five minutes.
Step 3: When five minutes elapses, I remove the top and whisk the grits. The goal here is to make sure grits don’t stick and bubble freely (and grits do bubble). You might have to use a little elbow grease during this first whisk. But do not be afraid to whisk, even if the grits become stiff. If the grits seem to be too stiff and thick, whisk in up to an additional half a cup of water. Cover the pot and set the timer for another five minutes.
Steps 4 and 5: Repeat step 3 two more times. If the grits seem smooth, do not add more water.
Note: The whole whisking process here is pretty much what cooks do when cooking polenta. Or I like to say: Italian grits.
Step 6: Let the grits rest for approximately 10 minutes.
Step 7: Taste to test the salt level, adding more if you believe more is required.
Step 8: Eat!
Normally, I eat my grits as breakfast. I butter them and eat just the grits or I eat with corned beef hash, sauage or eggs. I sometimes add cheese to my grits. Goat cheese works well, but other soft cheeses also work. Pesto too works well with grits, even as a breakfast thing.
Of course, one always can take that pot of grits and serve with shrimp. Normally, I’ll make a simple shrimp creole dish and spoon it over the grits.
One final warning: After about 15-20 minutes, a pot of grits thickens to a fairly solid mass. The grits are still edible in that form, but the smooth and creamy grits you probably wanted are gone.
Joseph Hawkins is a longtime Bethesda resident who remembers when there was no Capital Crescent Trail. He works full-time for an employee-owned social science research firm located Montgomery County. He is a D.C. native and for nearly 10 years, he wrote a regular column for the Montgomery Journal. He also has essays and editorials published in Education Week, the Washington Post, and Teaching Tolerance Magazine. He is a serious live music fan and is committed to checking out some live act at least once a month.
