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] HistoryThe 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] References
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