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Rømmegrøt - Norwegian Sour Cream Porridge

Norway breakfast dish from TheMealDB, the open recipe collection. Originally published by scandinaviancookbook.com.

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Ingredients

  • 2 cups Full fat sour cream
  • 0.75 cup Flour
  • 2 cups Milk
  • 1 tsp Salt
  • Sprinkling Sugar
  • Sprinkling Cinnamon
  • To taste Butter

Method

  1. 1

    ▢ Cook the sour cream in a covered saucepan on medium heat for about 5 minutes. ▢ Turn down the heat and add half of the flour and stir well with a whisk.

  2. 2

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

  3. 3

    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.

  4. 4

    Let the porridge continue to cook on low heat for 5 minutes and then add salt. ▢ Serve with sugar, cinnamon, and the fat from the porridge.

  5. 5

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