Rømmegrøt - Norwegian Sour Cream Porridge
Rømmegrøt is a porridge made with sour cream, milk, and a bit of flour, and then topped with cinnamon and sugar. Norwegians usually serve rømmegrøt with a glass of raspberry juice on the side, as well as sometimes cured meat and Norwegian flat bread.
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Servings: 4
Ingredients
- 2 cups full fat sour cream
- 3/4 cup flour
- 2 cups milk
- 1 tsp salt
Topping
- sugar
- cinnamon
- butter (optional, if using lower fat sour cream)
Instructions
- 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. Once the flour is fully incorporated, let the mixture continue to cook, stirring occasionally, until fat starts to release. 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. 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. If you're using lower fat sour cream you can top the rømmegrøt with some butter instead.