Rømmegrøt — a traditional Norwegian sour cream porridge, rich and silky, served warm with sugar, cinnamon and a drizzle of its own butterfat. Comforting old-world fare.
- 2 cups Full Fat Sour Cream
- 3/4 cup Flour
- 2 cups Milk
- 1 tsp Salt
- Sprinkling Sugar
- Sprinkling Cinnamon
- To taste Butter
Video
Preparation
- Cook the sour cream in a covered saucepan over medium heat for about 5 minutes.
- Turn down the heat and add half of the flour, stirring well with a whisk. Once the flour is fully incorporated, let it continue to cook, stirring occasionally, until fat starts to release. Use a spoon to gather as much of the fat as you can into a small bowl, saving it for later (don't worry if you can't get any — you can add butter instead).
- Whisk in the rest of the flour, then slowly add the milk, whisking constantly to avoid lumps. Let the porridge cook on low heat for 5 minutes, then add the salt.
- Serve with sugar, cinnamon and the reserved fat from the porridge. If using lower-fat sour cream, top with a little butter instead.
