There’s no denying it, residents of
The term “comfort food” typically relates to any food that grants the eater a sense of security, contentment, and nostalgia. These foods are the ones we turn to in order to find respite from high-stress situations.
White foods continue to make appearances on menus all over the country, but in the South, they are special. Of course, the most regional of them are grits – coarsely ground corn kernels made into a kind of porridge – which have affectionately been given the acronym: Girls Raised In The South. Grits typically serve as a vehicle for cheese, butter, and cream, which are also white and therefore fall into the group. Also included are mashed potatoes, biscuits, creamed vegetables (including, but not limited to, spinach and corn), macaroni and cheese, and rice.
Nothing is more Southern, or more
Long-cooked foods are those that involved one or more ingredients and a significant cooking time. These foods are usually stewed, braised, or boiled, and end with concentrated flavors. An example of this is the traditional preparation of collard or mustard greens, which are cooked until completely tender, generally in conjunction with bacon. Other examples are stews (jambalaya and gumbo are included), chitlins, boiled peanuts, and beans.
These three categories are best found together, making the quintessential Southern meal. Try Mozaik’s Pecan Crusted Grouper, served with grits and collard greens, or