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. 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.