Sour Cream Gruetze – Rommegrot

Rommegrot is traditionally served at three festivals: Midsummer, Thanksgiving and New Year’s Eve. Cooking for hours concentrates the flavor of the fatty Norwegian sour cream. Perhaps that’s why Rommegrot is reserved for special occasions.

Boil the crème fraîche briefly in a covered saucepan over high heat. Now turn down to the lowest heat.

Add half of the flour, stirring continuously. Continue stirring until the fat oozes out, which you skim off and keep. Next, sift in the remaining flour, continuing to stir. Bring the whole milk to a boil and gradually add it to the mixture. Now stir the grits until they are very thick. Salt and bring to the table in deep plates. Sprinkle each unit with your choice of sugar, cinnamon and raisins.

Tip:

For dishes that need to be stirred over low heat for a long time, an enameled cast iron saucepan is best. Here nothing burns so quickly. If you want to be on the safe side, place a flame strainer underneath. However, the preparation then takes a little longer.

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