Rømmegrøt – Norwegian Sour Cream Porridge
A traditional Norwegian sour cream porridge made by cooking sour cream with flour and milk, finished with fat and served warm with sugar and cinnamon.
Pasos
- 1
Cook the sour cream in a covered saucepan over medium heat for about 5 minutes.
- 2
Turn down the heat and add half of the flour and whisk until smooth. Once the flour is fully incorporated, continue to cook, stirring occasionally, until fat starts to release. Gather as much fat as possible in a small bowl for later use (butter can be added if needed).
- 3
Whisk in the rest of the flour and 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.
- 4
Serve with sugar, cinnamon, and the reserved fat from the porridge. If using lower-fat sour cream, top with some butter instead.
