A recipe from “Mat For Alle Årstider” (Food For All Seasons) published by Det Beste in 1977
Sour cream porridge is considered one of the most traditional Norwegian dishes, and it is for many families the obvious choice for Whitsun Eve, Midsummer’s Eve and “Olsok”*. The porridge is usually served with traditional cured meat or sausage called “grøtpinne” (literally; porridge stick).
A lot of people find sour cream porridge a little to heavy in our day and age, one has to admit that it is far from health food :-). On the other hand it is exceptionally delicious and eating it a couple of times a year will probably not kill you, I for one am at least willing to take that chance – Ted
* Olsok (literally "Olaf’s Wake" or "Olaf’s Vigil" – that is the eve of St. Olaf’s Day) is now the Norwegian name for 29 July, traditionally the date of the death of King Olaf II Haraldsson of Norway in the Battle of Stiklestad, east of Nidaros (Trondheim), Norway, in 1030. Olaf was canonised by Bishop Grimkell in Nidaros on 3 August 1031, and is remembered as Rex perpetuus Norvegiae, the Eternal King of Norway. More so than his attempts to finally (and forcefully) convert the country to Christianity, Olaf’s martyrdom at Stiklestad appears to have contributed decisively to establishing the Church in all parts of the country. Until the Lutheran reformation in the Nordic countries in the 16th century, Olsok was a major church feast .