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.

[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.

[7] Stetson Kennedy's book Grits and Grunts: Folkloric Key West was named after the dish.