Rømmegrøt

Rømmegrøt is a Norwegian porridge traditionally served during the winter months, particularly around Christmas. It has a sour-cream base, and it is very, very hearty. Submitted for your approval:

Ingredients

• 2 cups sour cream
• ½ cup + ⅓ cup flour
• 1 ¾ cup whole milk
• ¼ cup heavy cream
• 1 tsp salt
• Cinnamon, sugar, and butter for topping

Steps

1. Boil sour cream in a medium pot for about 5 minutes.
2. Strain the first ½ cup of flour into the pot. Stir vigorously.
3. Reduce heat to low, and let simmer until butter starts forming on the surface. Spoon it off into a separate container.
4. Stir in the final ⅓ cup flour, again vigorously. You want a smooth consistency.
5. Gradually and slowly stir in milk and cream.
6. Simmer for about 5 minutes, then stir in salt.

Serve in a bowl, topped with cinnamon and sugar. Some like to drizzle melted butter over the porridge; I, as any self-respecting Norwegian, prefer to cut off a piece of butter and let it melt in the center.

You can control heartiness and thickness by adjusting the milk/cream ratio.

For Something Simpler

Here in Seattle—and presumably in other cities where Norwegians get the respect we deserve—Scandinavian Specialties stocks bags of both rømmegrøt and its rice-based sibling, risengrøt. Grab them at will.

I mean, would advertisers lie to you? “Choosing TORO’s Rommegrøt means you are enjoying some of the very best that Norway has to offer.” Amen, TORO. Amen.