It is the invention of Chef Matthew Molina – pictured at left.
At my suggestion, he’s thinking of putting it on his appetizer menu and serving it up with a sauce – something shrimpy or tart would be good.
It was actually served as a side dish with his marinated pork tenderloin and turnip greens. I didn’t want the greens and pork,
so he agreed to fix us up with a bowl of the tender and flavorful grits balls.
I’m a huge grits fan and can’t imagine why I haven’t thought of this before. Imagine taking your best garlic cheese grits recipe and forming it into balls and dropping them into hot oil. He used smoked Gouda – fabulous – kind of like a hushpuppy, only better.
Hours of operation:
Sunday-Friday 11:00 a.m. – 2:00 p.m.
Thursday-Saturday 5:00 p.m. – 9:30 p.m.
Reservations can be made by calling 662-494-RITZ (7489).