 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]
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]
Grits are a type of porridge made from boiled cornmeal. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization, with the pericarp removed. Cooked in warm salted water or milk and considered a soup. Grits are often served with flavorings as a breakfast dish. Grits can be savory or sweet, with savory seasonings being more common. Grits are similar to other thick maize-based porridges from around the world, such as polenta and mieliepap. The dish originated in the Southern United States but is now available nationwide. Grits are often part of a dinner entrée shrimp and grits, served primarily in the South.
The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including Tidewater, Appalachian, Lowcountry, Cajun, Creole, and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.
Cornmeal is a meal ground from dried corn (maize). It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be. In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater, it is called masa harina, which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.
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The reef triggerfish, also known as the rectangular triggerfish, wedgetail triggerfish or by its Hawaiian name humuhumunukunukuāpuaʻa, is one of several species of triggerfish. It is found at reefs in the Indo-Pacific and is the state fish of Hawaii.
The Key deer is an endangered subspecies of the white-tailed deer that lives only in the Florida Keys. It is the smallest extant North American deer species.
The 5th Avenue is a candy bar introduced in 1936, consisting of peanut butter crunch layers enrobed in chocolate. It is produced and marketed by The Hershey Company.
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Haemulon plumierii, the white grunt or common grunt, is a species of ray-finned fish in the family Haemulidae native to the western Atlantic Ocean. It grows to a length of about 30 cm (12 in) and is a silvery-cream color, with narrow yellow and blue longitudinal stripes, but can modify its color somewhat to match its surroundings. It is closely related to the bluestriped grunt and the French grunt, and often schools with these species. It feeds on shrimp, other crustaceans, annelids, and mollusks, and is preyed on by larger piscivores such as barracuda and shark. It is sometimes caught by anglers as a game fish, and its flaky white flesh can be eaten. It is also a popular aquarium fish.
Pan dulce, literally meaning "sweet bread", is the general name for a variety of Mexican pastries. Wheat-based breads were first introduced in Mexico by Spanish colonists, settlers and immigrants; however, Mexican pan dulce as we know it today rose to popularity during the French occupation in the mid 1800s. They are inexpensive treats and are consumed at breakfast, merienda, or dinner.
Bahamian cuisine refers to the foods and beverages of The Bahamas. It includes seafood such as fish, shellfish, lobster, crab, and conch, as well as tropical fruits, rice, peas, pigeon peas, and pork. Popular seasonings commonly used in dishes include chilies, lime, tomatoes, onions, garlic, allspice, ginger, cinnamon, rum, and coconut. Rum-based beverages are popular on the islands. Since the Bahamas consist of a multitude of islands, notable culinary variations exist.
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