Last year I made Rommegrot during Hostfest here. My husband totally loves it, and this classic Scandinavian dish isn't too hard to make. I while ago I wrote about an old unsalvagable Scandinavian cookbook that belonged to my grandmother. This Norwegian Sour Cream Porridge (a different version of Rommegrot) was in that cookbook, and I knew that I had to give it a try. This recipe uses sour cream in it which gives it a bit of a tang, and cream of wheat cereal to help thicken it up. It is more of a soupy texture than a pudding texture as well. Everyone enjoyed this version of Norwegian Sour Cream Porridge, but the original Rommegrot is still our favorite!
Norwegian Sour Cream Porridge
1 cup sour cream
1 Tablespoon quick cooking cream of wheat
2 cups milk
1 teaspoon granulated sugar
3/4 teaspoon salt
3 Tablespoons melted butter
1/2 cup granulated sugar
1 teaspoon cinnamon
In a saucepan, simmer sour cream 3 minutes, stirring. Mix the wheat cereal with a little of the milk to make a smooth paste; beat into sour cream. Gradually stir in milk, sugar, and salt, cooking and stirring until soup is smooth and thickened. Ladle soup into warm bowls. Pour melted butter over soup and sprinkle with sugar mixed with cinnamon. Makes 4 servings.
Enjoy! -Cardamommy
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