The Untold Story of Grits Excellence
When most people think about American food, their minds go straight to hamburgers and french fries. As of the second quarter of 2024, hamburgers, french fries, and grilled cheese sandwiches were the most popular American dishes in the United States. An average of around 84 percent of respondents had a positive opinion of each of the three dishes. But here’s what they’re missing – while everyone’s obsessing over those predictable favorites, the South has been perfecting culinary treasures that most of America hasn’t even heard of.
The word ‘grits’ might not sound particularly appetising to those of us in the UK – where it brings to mind gritter lorries on a frosty morning – but it’s a cherished dish across the Atlantic. Essentially a type of porridge made from the ubiquitous ground corn, grits are a Southern staple, appearing in all manner of dishes. Whether served plain or jazzed up with cheese or butter, grits are a versatile and beloved staple of Southern cuisine. That creamy, buttery foundation that transforms any meal into something extraordinary.
Shrimp and Grits Revolution
Once a hearty fisherman’s breakfast, this humble dish of porridge-like boiled cornmeal topped with pan-fried shrimp is another favourite across the Southern states. The combination of creamy grits, fresh seafood and a splash of Tabasco is perfectly balanced, and in Charleston, South Carolina, it’s made it onto the menus of some of the town’s smartest restaurants.
Shrimp and grits originated in the Lowcountry of South Carolina and Georgia and is a popular comfort food. Creamy, buttery cornmeal grits provide a warm, hearty base, while fresh-from-the-sea shrimp sautéed in a mixture of garlic and other spices add a sweet yet salty flavor. It’s like comfort met sophistication and had the most perfect culinary baby. Magnolias in Charleston has elevated the dish to fine-dining standards, with sautéed shrimp, scallops and lobster butter sauce served on a bed of the creamiest white grits.
The Mysteries of Crawfish Étouffee
This saucy seafood dish has roots in both Creole and Cajun cuisine. The Creole version adds tomatoes to a traditional French-style roux; its Cajun cousin uses an oil base and more spice. Both include onion, celery and bell pepper, and share a sweet, briny shellfish flavour. Think of it as Louisiana’s answer to gourmet comfort food – complex enough to impress food critics, satisfying enough to become your new obsession.
Crawfish (crayfish) is the most common variety, plus shrimp and crab. Mother’s Restaurant has been a New Orleans institution since 1938, and only uses Louisiana crawfish in its butter-rich etouffee. The dish represents everything beautiful about Southern cooking – taking simple, local ingredients and transforming them through generations of culinary wisdom into something absolutely magical.
Buttermilk Biscuits Beyond Your Imagination
These savoury sides are a distant relative of the scone, rather than a biscuit, a probable import of European settlers. A popular accompaniment to meals across the South, buttermilk biscuits are often taken from the oven and swaddled in cloth-lined baskets, served from dawn to dusk – with grits, eggs and sausage gravy for breakfast, or alongside main dishes such as fried chicken at any hour of the day.
These aren’t your store-bought hockey pucks masquerading as biscuits. We’re talking about flaky, buttery clouds that practically melt in your mouth. They’re so beloved that they’ve become the foundation for entire meals, not just an afterthought side dish.
The Pimento Cheese Phenomenon
Ask any southerner how they make their pimento cheese, and I bet you’ll get a million different answers. Some like theirs a bit sweet (courtesy of Miracle Whip – couldn’t be me) while others go for all cheese, all the time, with cream cheese and cheddar cheese, studded with pimentos. There’s a reason it’s called the “pâté of the South.”
Eat it with crackers or in a sandwich with your pinkies way up. This spread has achieved cult status among Southern food lovers, yet most of America treats it like some mysterious regional oddity. It’s tangy, creamy, and addictive in ways that make you question why the rest of the country hasn’t caught on.
Fried Green Tomatoes Magic
Fried tomatoes? Green tomatoes? These merged oddities are a popular favorite down south – much like most things battered and fried. Crispy, tangy, and a little bit sweet, fried green tomatoes are a unique Southern dish that’s perfect as an appetizer or side.
Before you dismiss this as just another fried food, consider the genius behind it. Southerners figured out how to turn unripe tomatoes – something most people would toss – into a crispy, tangy delicacy. The contrast between the tart green tomato and the seasoned cornmeal coating creates something absolutely divine. It’s resourcefulness turned into art.
Black-Eyed Peas Power
The black “eye” of the pea is thought to ward off the “evil eye,” offering protection, while some communities associate the legume with fertility and abundance. Regardless of the folklore, black-eyed peas have earned their place in Southern cuisine as a nourishing ingredient, often simmered into stews with smoky ham hocks or slow-cooked with greens.
It’s a classic southern tradition to eat the dish of black-eyed peas, ham hock and rice on New Year’s day. Pork is the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow, gentle cooking creates this perfect side dish. There’s something profoundly satisfying about this combination that goes beyond mere nutrition.
Brunswick Stew Perfection
With meat, beans, vegetables, and a tomato base, this is a hearty, Southern version of soup or chili. Order it at a Southern restaurant or try making your own at home. We love this Brunswick stew recipe from The Seasoned Mom, which uses both chicken and pork.
A hearty stew made with a mix of meats and vegetables, Brunswick stew is a comforting dish that’s perfect for a chilly day. This isn’t your typical soup – it’s a thick, rich concoction that’s substantial enough to be a complete meal. Every spoonful tells the story of Southern resourcefulness and culinary creativity.
Red Beans and Rice Mastery
All Creole cuisine packs a flavor punch that keeps you coming back for seconds, but red beans and rice are in a league all their own. The red beans soak up the smoky, porky, spicy, and earthy flavors and release some starch to create a rich gravy that’s perfect for spooning over steamed white rice.
This Monday tradition in New Orleans showcases how Southern cooks can transform humble ingredients into something extraordinary. The beans become creamy while maintaining their shape, the rice absorbs all those incredible flavors, and the result is pure comfort in a bowl. It’s the kind of dish that makes you understand why people move to the South.
Boiled Peanuts Surprise
Particularly in peanut country, though, boiled peanuts (pronounced “boll-ed peanuts” in a Southern drawl) are a crowd pleaser. They date back as early as the 1800s when farmers would chow down on them as a cheap and filling snack. The uninitiated might liken their tender texture to edamame; since they’re cooked with salt and spices, they don’t need any additional seasoning.
We’ve all tried dry roasted peanuts, and peanuts packed with flavours and funnelled into small packets to be consumed as a snack. But boiled peanuts are made a little differently. These peanuts have been a Southern staple since the colonial era and can be added to pretty much any dish to give it more of a Southern texture and finish. They are prepared by literally boiling the peanuts in their shells – with the concept of boiled peanuts moving from a necessity and a preservation method to an on-trend dish for weddings and celebrations.
Collard Greens Glory
There’s nothing quite like Southern collard greens. All you need are a couple of hours, a handful of staple ingredients, smoked turkey, and your collard greens, of course, for an easy side (or meal on its own!) you can serve all year long.
Perhaps you’d prefer a side of collard greens, prepared with ham hocks and butter. The collards themselves are nutrient-packed; the butter and meat make them delicious. These aren’t your typical bitter greens – slow cooking with smoky meats transforms them into silky, flavorful vegetables that even green-haters find irresistible.
Cornbread Culture
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. This slightly sweet bread pairs perfectly with a hot bowl of chili or your favorite barbeque. It’s a crumbly comfort food that everyone loves. There are differences depending on where you come from. Southern cornbread is traditionally made with less sugar and smaller amounts of flour, while northern cornbread is much sweeter and more cake-like.
This isn’t just bread – it’s regional identity on a plate. The debate between sweet and savory cornbread reflects deeper cultural differences, but both versions serve as the perfect foundation for countless Southern meals. It soaks up gravies, complements spicy dishes, and satisfies in ways that regular bread simply can’t match.
