'tis the season and all that jazz with this sour-cream-based porridge.
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:
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
Boil sour cream in a medium pot for about 5 minutes.
Strain the first ½ cup of flour into the pot. Stir vigorously.
Reduce heat to low, and let simmer until butter starts forming on the surface. Spoon it off into a separate container.
Stir in the final ⅓ cup flour, again vigorously. You want a smooth consistency.
Gradually and slowly stir in milk and cream.
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.