Rømmegrøt – Norwegian Sour Cream Porridge

The method

1. 01

   Cook the sour cream in a covered saucepan on medium heat for about 5 minutes.

2. 02

   Turn down the heat and add half of the flour and stir well with a whisk.

3. 03

   Once the flour is fully incorporated, let the mixture continue to cook, stirring occasionally, until fat starts to release.

4. 04

   Use a spoon to gather as much of the fat as you can in a small bowl, saving for later.

5. 05

   Whisk in the rest of the flour and then slowly add the milk, whisking constantly to avoid lumps.

6. 06

   Let the porridge continue to cook on low heat for 5 minutes and then add salt.

7. 07

   Serve with sugar, cinnamon, and the fat from the porridge.

8. 08

   If you're using lower fat sour cream you can top the rømmegrøt with some butter instead.