Majsgrøt

Majsgrøt is a dish originating from Norway, commonly translated as corn porridge or cornmeal porridge. It is made from finely ground cornmeal cooked in water or milk until it reaches a thick, porridge-like consistency. Historically, it was a staple food, particularly in rural areas, due to the accessibility of corn. The preparation is relatively simple, involving simmering the cornmeal with liquid and often a pinch of salt. Some variations might include sugar or butter for added flavor and richness.

Majsgrøt is often served as a breakfast dish or a simple supper. It can be eaten plain or accompanied by various toppings. Traditional accompaniments include fruit, such as berries or stewed apples, or a dollop of butter and sugar. In some regions, it might also be served with savory additions like a fried egg or cured meat, though this is less common. The texture can range from very smooth to slightly coarse, depending on the grind of the cornmeal used. While not as widely consumed as it once was, majsgrøt remains a part of Norwegian culinary heritage and is still enjoyed by many.