Rommegrot

My Norwegian heritage makes this a traditional dessert for holidays.  It's actually a porridge and can be enjoyed for breakfast or as a first course for a hearty Winter meal.  It's always a treat prepared in any manner.

With butter and cinnamon sugar atop--

mmmm--so comforting!

 

Rommegrot
2 sticks butter
3/4 cup flour
Melt butter in large pan. Mix in flour and cook until bubbly. Stir constantly.

In another container heat 1 quart whole milk and 1 cup 1/2 & 1/2. Bring to a boil and gradually add to above mixture. Cook until thick. Add 3/4 cup sugar and cook and stir a bit longer.

 

Serve with sugar, cinnamon and butter

 

Hint:  Start the milk mixture first since that takes longer to come to a boil.