I started exploring Norwegian recipes as a way to grieve after my grandmother Agny died. Throughout the years, as I baked my way through Scandinavian cookbooks and coordinated frequent baking sessions with my mom and Grandma Adeline, I understood more deeply that food is so much more than sustenance and pleasure. It is about love. Reading about rømmegrøt recently, I realized that this old-fashioned Norwegian sour cream porridge is the perfect food to illustrate this idea.
Rømmegrøt is the type of food that in old times you might bring to a new mother, to nourish her body after she gave birth. Ingrid Espelid Hovig writes in The Best of Norwegian Traditional Cuisine that you also might serve it to celebrate the harvest or to feed your neighbors who helped out at busy times. You might eat it at weddings and funerals, those events that would bring you and your community together to either celebrate or to grieve. The composition itself, a thick, rich cream porridge, would be the sort to nourish the body and nurture the soul—especially when served with its traditional accompaniments of cured meats and salted fish. These days the thought of something so rich often makes people worry about calories and fat, an enemy of the waistline, but I think that’s missing the point. This is celebration food, food with history, food that would bring people together and provide a way to show love.
Rømmegrøt (rømme translates to sour cream, and grøt to porridge) is pretty simple, really—it’s mostly sour cream, milk, and flour. But I found myself overwhelmed and honestly a bit intimidated as I set out to make it. Being so tied to tradition–it’s said to be one of Norway’s oldest dishes–I wanted to represent it well. But I quickly discovered that true rømmegrøt is difficult to make in the United States as our sour cream is much different than that in Norway, containing much less fat than needed, and also containing stabilizers that prevent the fat from leaching out, which is an important part of the dish. As I made an initial batch, experimenting with conventional sour cream and pouring over additional melted butter at the end to serve, and then trying it again with homemade sour cream, I began to wonder if this might be something best left to hands-on instruction, a recipe passed down by one generation teaching the next.
Though my relatives made rømmegrøt back in the day and my mom remembers eating her grandmothers’ as a little girl in North Dakota, the porridge had disappeared from the family’s repertoire by the time I was born. It wasn’t passed down by my dad or paternal grandparents–who were all born in Norway–either. I was an adult the first time I tasted it, so it should make sense, then, that I was a bit intimidated to try making it. But I did. Food has been my way of learning about my heritage, about the people who came before me and the place where we have our roots. Rømmegrøt is a big part of that. The taste of the porridge, warm from the pot, is of nurturing cream, thick with comfort. I can almost imagine the nursing mothers feeling its nourishment spread through their bodies, almost hear the guests who’ve come to celebrate a wedding. Yes, my bookshelves sag with stories. Even if rømmegrøt has not been part of my own story until now, it has a history I’m so glad to have learned.
Norwegian Rømmegrøt (Sour Cream Porridge) The recipe I’m sharing with you today comes from the Sons of Norway online recipe collection. After reading many versions, I figured that if I’m going to traditional, that’s as good of a source as any. I’m sticking to the recipe pretty closely here, sharing what I experienced in the process. Considering how rich it is, this recipe can serve a lot of people. Cookbook author Signe Johansen writes in Secrets of Scandinavian Cooking: Scandilicious that rømmegrøt freezes well; if you have extra and wish to do this, just reheat using a little extra milk or water after defrosting, she instructs. Also, be prepared to stir relentlessly to minimize lumps. I’d love to hear how you make rømmegrøt too!
1 cup heavy whipping cream (at least 35%)
2 tablespoons buttermilk
1 ¼ cups flour
5 cups whole milk
¾ teaspoon salt
Sugar, for serving
Cinnamon, for serving
Melted butter, for serving (optional)
To make the sour cream, in a medium saucepan, warm cream until it’s about body temperature. Pour in the buttermilk, give it a quick stir, and let it sit in the pot until it thickens, which should take at least 8 hours. I probably let mine sit 10 hours or so.
When you’re ready to make the rømmegrøt, bring the sour cream to a simmer, covered, in the same pan. Meanwhile, in another pot heat the milk so it will be ready to bring to a boil when you need it. After 15 minutes of simmering the sour cream, sift about a third of the flour over the cream, stirring constantly as you add the flour. Simmer for a few more minutes, until the fat has separated and you can skim or pour it off. Reserve the fat. Bring the milk to a boil in its pot. Sift the remaining flour over the porridge, stirring constantly as you go. (At this point, the original recipe said to bring it to a boil, but neither time I’ve made it—according to this recipe or another—was the porridge liquid enough to do so.) With the pot over heat, add milk a little at a time, stirring constantly, until you have the consistency you want. I used all the milk, knowing that the porridge thickens as it cools. Transfer the porridge to the larger milk pot if you need for space. Whisk vigorously until the lumps are gone, and continue to simmer for another ten minutes. Stir in the salt. To serve, divide the rømmegrøt between bowls. Add the reserved fat to each (I didn’t end up with much, so would probably add a bit of melted butter as needed), then dust with sugar and cinnamon.