Rømmegrøt – Norwegian Sour Cream Porridge

• Full fat sour cream2 cups
• Flour3/4 cup
• Milk2 cups
• Salt1 tsp
• SugarSprinkling
• CinnamonSprinkling
• ButterTo taste

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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