Rømmegrøt

A traditional Norwegian dish made by simmering rich sour cream with flour, then adding milk until the mixture becomes smooth and thick. As it cooks, butterfat separates from the cream and is saved for serving over the finished porridge, usually with sugar and cinnamon. For centuries it was special-occasion food, appearing at weddings, baptisms and rural celebrations, often accompanied by cured meat, flatbread and a berry drink.