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 |
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]
History
[edit]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]
References
[edit]- ^ "Creole Grits and Grillades from The Glory of Southern Cooking by James Villas". app.ckbk.com. Retrieved 2023-06-19.
- ^ Editor, Florida Sportsman (2020-03-03). "Spicy Fish and Grits". Florida Sportsman. Retrieved 2023-06-19.
{{cite web}}:|last=has generic name (help) - ^ "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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