Cooking the rommegrot — the what?! — Norwegian sweet porridge
As a young child, I recall my mother had invited a number of people from her side of the family to come over, as she would be cooking rommegrot. The family members were playing cards and visiting when my mother excitedly called out, “Here comes the butter” and everyone cheered. Rommegrot is not considered a success unless the butter rises to the top and is skimmed off to be served with the Rommegrot along with a sprinkle of sugar and cinnamon.
Some years ago, my niece was spending time with me during Christmas. She brought lutefisk, which was her Christmas tradition. I have tasted lutefisk and it is not to my liking.
I was cooking rommegrot. My niece did not want to taste the rommegrot. However, the next day, I warmed the rommegrot and served it for our meal. She felt she had to politely eat it. As she took her first taste, she exclaimed, “This is really good!”
“Yes, it is! A sa godt!”
There are two ways of making rommegrot – the Norwegian way or the easy way called “mock rommegrot.”
Rommegrot, the Norwegian way
- 3 cups of whole milk
- 2 cups of heavy whipping cream
- 1 cup flour
- ½ cup sugar
- ½ tsp. salt
- optional butter
- optional cinnamon to taste
Heat 3 cups of whole milk to a boil. Be careful not to let it burn. Set aside.
Bring 2 cups of heavy whipping cream to a simmer, stirring constantly, being careful that it doesn’t scorch. Slowly sift in ½ cup flour, stirring hard until all lumps are out.
Simmer and stir until the butterfat separates and comes to the top. Skim off the butter into a dish until ready to serve. (If the butterfat doesn’t come out after 15 or 20 minutes, continue with the recipe and melt some butter to serve with the rommegrot.)
Gradually add another ½ cup flour, stirring continually. Slowly add 3 cups of previously warmed whole milk. Stir and cook until it has a smooth and creamy pudding consistency. Add ½ cup sugar and ½ tsp. salt.
To serve, place warm rommegrot in a bowl. Pass the drawn butterfat (or melted butter) sugar and cinnamon.
Mock rommegrot
- 4 cups milk
- 1 cup heavy cream
- 1 cup butter
- 3/4 cup flour
- ¼ tsp salt
- ½ cup sugar
- optional cinnamon
Heat 4 cups milk and 1 cup heavy cream to a simmer. Stir constantly so it doesn’t scorch. Set aside.
In a large, heavy pan melt 1 cup butter. Slowly add 3/4 cup flour and cook about 5 minutes.
Slowly add previously heated milk mixture, beating until it bubbles and thickens. Add ¼ tsp salt and ½ cup sugar. Serve warm.
Melt additional butter to serve with the rommegrot. Pass the melted butter, sugar and cinnamon to put on the rommegrot before eating.
