Grits and grunts

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]

Grits and grunts

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

History

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]