![]() Grits and grunts with dandelion greens and swiss chard | |
Type | Fried fish and porridge |
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Course | Main course |
Place of origin | Key West, Florida |
Associated cuisine | American cuisine |
Serving temperature | Hot |
Main ingredients | Grits, white grunts or other fish |
Grits and grunts is a breakfast dish eaten in the U.S. state of Florida. The dish is prepared by serving small fried fish fillets, typically white grunts, over cooked grits. [1] [2] It is similar to shrimp and grits. [3]
The dish is considered to be a staple of Floridian cuisine. [4] [5] It was invented during the colonial period and became popular in Key West during the early 20th century. [6] Barry Popik stated that this popularization occurred around 1900. [7] Stetson Kennedy's book Grits and Grunts: Folkloric Key West was named after the dish. [8]
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