Norwegian Milk Porridge Not quite Rommegrot

Most people call a version of this Romegrot.
We used sweet milk and cream, not sour so we called ours just plaint grot which sounds pretty
unsavoury in English but it is nothing like the grout between tiles.
It is a smooth pudding-like texture, eaten warm, with more  milk, some cream, Cinnamon and sugar sprinkled over top.  To die for if you remember it as comfort food.  It wouldn't be good without the cinnamon and cream!!  Eat a bit, add more cinnamon, eat some more and then doctor it up again.


If you can make a basic white sauce you can make this.  The trick is to not let it burn.  That's where the microwave comes in.  Ever made banana cream pie and used a microwave for the filling?  Lemon pie?  Microwaves work great for this not so much because it is faster but because the scorching will not happen. 


So this version is an update  on mom's over the stove, stir, stir, stir, method, but much more likely to turn out.  Otherwise if you do it on the stove watch out that it does not burn.
1/2 cup butter
1/2 cup flour
2 cups of milk and cream mixed
Sugar and salt
Serve with more cream and cinnamon.


You can double this recipe of course but basically it is equal parts of butter and flour..  Milk and or cream and a bit of sugar and two pinches of salt.
Melt half cup of  butter  and then stir in half a cup of flour, as for a white sauce and cook it a little, making sure that it is well mixed.
Add two cups of milk and cream.  I use mostly cream and water it down a bit with milk, so one and a third cups whipping cream mixed in with two third cup of milk - preheating milk mixture  in microwave - maybe 1.5 minutes, depending on the microwave, reduces the stirring process.
Pour heated cream mixture, a little at a time, into the well- stirred butter/flour.   Slowly, a bit at a time, stir, cook, add milk, stir, add milk, you want to  bring it to a gentle boil and cook it.  Add a few tablespoons of sugar and a few pinches of salt, say half a teaspoon, cook it a bit more, add more hot milk and once it looks good and the mixture is about the consistency of say cream of wheat or custard pudding it is ready to serve.  Too thick?  Add more milk.
Note - you can leave out the sugar as we add that to taste while eating.


Dish into  soup bowls and serve with milk, cream, sugar and cinnamon.  The warm porridge, the cold milk, the velvet like texture of the pudding, wow it is good.

In Turkey they have a drink called salep.  A kind of thick hot milk-like drink with cinnamon.  It reminded me of grot.  Is there anything new under the sun?


Most of these recipes are very cheap, even cheaper in the states where butter is cheaper.  Also cheese is cheaper and even with the dollar so bad against American currency there are still dairy bargains.  Pity my youngest can't tolerate dairy as it is a big part of our heritage.


Which reminds me of a question to my relatives - do any of you or your offspring have mongolian blue spots?  Let me know.