Norway - Rømmegrøt
This porridge main ingredient is sour cream. In earlier years rømmegrøt was served at special occasions like baptism, during harvest and celebrating midsummer. There are different recipes for this tradition in different parts of the country. Rømmegrøt served at Sørre Hemsing: 4 portions 1 litre cream 1 litre sour cream (preferably sæterrømme – a heavy sour cream) ca 4 dl wheat flour 3 tablespoons sugar 1 teaspoon salt Combine cream and sour cream in a pan and bring to a boil. Let it boil slowly until it stops expanding and begins to boil heavily. The time it takes depends on how hot the plate is. Remove the pan from the cooking plate and shift mixed flour and sugar into the pan, a little at a time. Bring to a boil every time you have added some of the flour/sugar mix. Stir well to avoid lumps. You may use a hand mixer. When you thing the porridge is thick enough, continue until you can see the butter emerging. Add salt and the porridge is ready. Cook in about 15 minutes to loose the taste of flour. Serve with ground cinnamon and sugar and a glass of cold red berry juice. At Sørre Hemsing we serve the porridge with cured ham, cured leg of lamb, cured goat, and different cured sausages of sheep, goat and cattle, accompanied by flatbread.