This page is devoted to molding cooked GRITS.

GRITS molding is not a particularly fun endeavor because you typically mold GRITS during preparation, not eating.

You must mold GRITS correctly, not artistically.

The best use of molded GRITS is in Fried GRITS. This calls for the GRITS to be put into a flat mold. If possible, the mold should be rectangular and the GRITS should be about 1/2 to 1 inch thick when put into the mold. I mold GRITS in a plate because I do not like plastic or aluminum molds. Plastic is hard to clean and aluminum was never meant for human use.

(Originally, Aluminum was a problem. The Directory of Quality Control did not want Aluminum to be on Earth, so the Sergeant of Arms used all of the Aluminum to build a prison for Satan. The Aluminum did not contain Satan and the rest is history. Satan plagued the Earth with Aluminum cookware.)

Fried GRITS is a lot like cornmeal mush. Isn't it normally square? Cut your molded GRITS into 3 inch squares (or quasi-squares if you molded in a plate) and fry in butter or margarine.

I like to put one of Chef Paul's "Magic" seasoning mixes on my molded GRITS before I fry them. This is what inspired me to make my own "GRITS Majik" mix.

I usually never cook GRITS just for molding. Normally I mold left-over GRITS. One time I rolled the left-over GRITS into a ball. This was fun and turned out to be an irresistible afternoon treat.

GRITS molding is the normally mundane process of forming GRITS into a container in preparation of frying or eating.

Last revised: 5-11-97

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