Sweet Cream Porridge(Rommegrot)

1. 1

   Put cream in a heavy saucepan and boil for 10 minutes; sift flour into cream very slowly to prevent lumps from forming. Continue cooking over medium heat, stirring to bring out butterfat; remove butter as soon as it forms and put into a small pan to keep warm.

2. 2

   Add a little more flour to the grot and when mixed well, add scalded milk gradually, stirring until mixture is smooth.

3. 3

   Add salt and sugar and cook for about 10 minutes more. Serve hot with the drawn butterfat, sugar and cinnamon.

* Per serving · 4 servings · Values may vary.

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