I was completely out of steel cut oats, stone ground oats, and polenta. But I still had a bag of Øllebrødspulver that Rikke had sent from Denmark. So, I started typing in the instructions from the package - thank goodness for Google translate! - and had to do some quick conversions, but I whipped up a pot for breakfast.
Øllebrød is a traditional Danish beer bread porridge. Other than that, I had no idea how it should be served.
I opted to give it some ground cardamom, a splash of vanilla, a bit of sugar, and a pat of butter. Then I topped it with fresh blueberries and raspberries.
Dylan's unfortunate response: "Didn't we already cook Denmark?" Yep. But I didn't have anything else for breakfast this morning. "Can you please get something for breakfast tomorrow...not this?" Fine.
This wasn't a hit. I liked it, but the rest of the family wasn't convinced. Maybe I'll ask a Dane how to actually serve this. Next time...