Norsk Grot Fest

Norsk-Belge Fusion

On Thursday I opened the diners club season officially with a Norwegian “Grot Fest” at the pad on Papenbergstraat. I imported some rommegrot, risengryns grot, flatbread and sausage from Norway on my last trip to bring the Norse kitchen to my friends here in Belgium. On the menu was the previously mentioned dishes which are in rough translation sour cream porridge and rice porridge. These two types of porridge are commonly served during winter holidays, especially at Christmas as well as on the occasional Saturday or other mass gathering. Although simple these two dishes reflect Norwegian culture and history in their preparation and composition. With simple ingredients we are reminded of a time when Norway was not as wealthy as it is today and a time when fresh ingredients were scarce during long dark winters. In modern times the preparation of these dishes also has a practical application. It is relatively easy to make large quantities of porridge which is why it is so popular when a great number of guests are expected. Another interesting note that is applicable to the rice porridge is that it can be left to cook without supervision for long periods of time. At home it is common for us to cook up the porridge and then place it in a blanket in the oven to simmer for several hours. In the meantime the family goes for a hike or Saturday outing and returns to a satisfying, warm meal.

Both of these porridge variations are served with cinnamon and white sugar sprinkled on top as well as a small dollop of butter placed to melt in the center of the bowl. Once the porridge is devoured flat break, sausage and boiled potatoes are brought to the table and enjoyed as a salty counter taste to the sweetened porridge dishes. Normally this meal is enjoyed with a few glasses of a berry or mixed red fruit juice, but being in Belgium my guests would not settle for less than a refreshing glass of Jupiler.

For the flatbread post porridge