Much like grits, or potatoes, the ploye was originally a simple carbohydrate filler food for the local population. It was very cheap, easy to make, and with local toppings, such as maple syrup or cretons, could vary in taste.
Similar to grits or potatoes, ploye was initially a basic carbohydrate-based food that provided a cheap and easy meal option for the local population. It could be flavored with regional toppings like maple syrup or cretons.