 Grits and grunts with dandelion greens and Swiss chard | |
| Type | Fried fish and porridge |
|---|---|
| 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. It is similar to shrimp and grits.
History
The dish is considered to be a staple of Floridian cuisine. It was invented during the colonial period and became popular in Key West during the early 20th century. Barry Popik stated that this popularization occurred around 1900. Stetson Kennedy's book Grits and Grunts: Folkloric Key West was named after the dish.
References
- "Creole Grits and Grillades from The Glory of Southern Cooking by James Villas". app.ckbk.com. Retrieved 2023-06-19.
- "Spicy Fish and Grits". Florida Sportsman. 2020-03-03. Retrieved 2023-06-19.
- "White Grunt". Locals Seafood. Retrieved 2023-06-19.
- "Trash to Treasure - Florida Sport Fishing". Florida Sportfishing. 23 December 2015. Retrieved 2023-06-19.
- "Haemulon plumieri". Discover Fishes. Retrieved 2023-06-19.
- Gibson, Terry (2016-06-10). "Brain Food: Tasty Grunts Open Windows Into How Coastal Ecosystems Operate". Marine Fish Conservation Network. Retrieved 2023-06-19.
- Popik, Barry. "Double-Tongued Word Wrester Dictionary". www.barrypopik.com. Retrieved 2023-06-19.
- Stein, Alan Harris (2010-01-01). "Grits and Grunts: Folkloric Key West". The Oral History Review. 37 (1): 150–152. doi:10.1093/ohr/ohq020. ISSN 0094-0798.
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