Norway

Dish

Rømmegrøt is a porridge where the base used is sour cream, and is a delicious, creamy sweet and tangy porridge which, in the old days, traditionally were served at special occasions such as the birth of a child, midsummer night and when the farmers would cut the grass in the early and late summer. Porridge is the oldest hot dish in Scandinavia and it is also thought that the Vikings would eat porridge during midsummer. While this type of food based on rich dairy product was considered a luxury in the 18th century, today we eat it more frequently, and is also a staple during the Christmas holiday, either for lunch on Christmas Eve or the surrounding days. We tend to call this dish “julegrøt” (Christmas porridge) when it’s served in December, and it is thought that only about 6% of Norwegians do not indulge in some sort of Christmas porridge every year. Rømmegrøt would be put out for Santa the night before Christmas to make sure he was fed and ready for his journey delivering presents for all the children. October 23rd is national porridge day, and while Norwegians eat porridge all year round, consumption doubles in the month of December. Many people think porridge should become the national dish, as it has been a staple in Norwegian households for thousands of years.

Ingredients

  • 2 cups double cream
  • 2 cups sour cream
  • ½ cup (100g) all purpose flour
  • 4 cups milk
  • ½ cup semolina or short grain rice
  • 1-1 ½ cup buttermilk
  • 1 tsp salt
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Method

  1. Bring the heavy cream and sour cream to a simmer in a pot covered with a lid, about 10 minutes.
  2. Whisk in the flour and let the mixture cook until butter generates on top.
  3. Skim off the butter. In a separate pot, bring milk, buttermilk and semolina to a simmer and cook until a porridge is formed.
  4. Whisk in the sour cream mixture and bring to a boil.
  5. Add salt to taste. Serve the porridge topped with melted butter, cinnamon and sugar, alternatively you can also add some raisins.
Tips: ;
  • Use low heat, to let the tangy flavors slowly develop
  • Carefully add the flour and keep whisking until desired consistency
  • Make sure to skim off all the fat and add more flour / as much as the porridge can take in
  • Save the skimmed off fat and serve on top of the porridge. We call it “smørøye”, meaning “butter eye”, and it’s placed in the middle of the porridge.