Rømmegrøt – Norwegian Sour Cream Porridge
International
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Ingredients
Servings:
4
- 2 cups Full fat sour cream
- 3/4 cup Flour
- 2 cups Milk
- 1 tsp Salt
- Sprinkling Sugar
- Sprinkling Cinnamon
- To taste Butter
Instructions
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- Cook the sour cream in a covered saucepan on medium heat for about 5 minutes.
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- Turn down the heat and add half of the flour and stir well with a whisk. Once the flour is fully incorporated, let the mixture continue to cook, stirring occasionally, until fat starts to release. Use a spoon to gather as much of the fat as you can in a small bowl, saving for later. (Don't worry if you can't get any fat – in that case you can add butter later.)
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- Whisk in the rest of the flour and then slowly add the milk, whisking constantly to avoid lumps. Let the porridge continue to cook on low heat for 5 minutes and then add salt.
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- Serve with sugar, cinnamon, and the fat from the porridge. If you're using lower fat sour cream you can top the rømmegrøt with some butter instead.
