Yesterday at Cafe Ritz, we were introduced to a new Southern delicacy that I predict will sweep the nation – GRITS BALLS!

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.

If you haven’t made it over to the Cafe Ritz, it’s well worth the trip to West Point. The restaurant is located at 125 Commerce Street in the downtown area.

Hours of operation:
Lunch:
Sunday-Friday 11:00 a.m. – 2:00 p.m.
Dinner:
Thursday-Saturday 5:00 p.m. – 9:30 p.m.

Reservations can be made by calling 662-494-RITZ (7489).