Good article out today by the Post Tribune in Chicago about Rommegrot, a Scandinavian Porridge.
Rommegrot (or rømmegrøt) is a porridge made with sour cream and then sweetened with brown cinnamon and brown sugar.
Here is how to make it:
12/3 cup sour cream (highest fat content possible)
5 cups whole milk
11/4 cup whole wheat flour
2 tablespoons sugar
3/4 teaspoon salt
Sugar (for garnish)
Cinnamon (for garnish)
In a large sauce pan with a lid, bring sour cream to a simmer for about 15 minutes. Keep lid on.
Whisk in about half of the flour. Simmer until the butterfat begins to rise to the top. Skim off the fat with a spoon and set it aside.
Whisk in the remaining flour and bring to a boil. In a separate pot, bring the milk to a boil. Begin thinning the porridge to desired consistency by adding the boiled milk, little by little, stirring constantly. Whisk until smooth. Simmer about 10 minutes, and season with sugar and salt. Serve in bowls and top with the butterfat, sugar and cinnamon.
Source: Adapted from “The Norwegian Kitchen,” Kjell E. Innli (editor), Skandisk, 1994