A breakfast dish from the Norwegian kitchen.

Ingredients

• 2 cups Full fat sour cream
• 3/4 cup Flour
• 2 cups Milk
• 1 tsp Salt
• Sprinkling Sugar
• Sprinkling Cinnamon
• To taste Butter

Method

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. 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.

Source

This recipe is adapted from TheMealDB (id 53118), a free community-curated recipe API. Original listing: themealdb.com.

A walkthrough video is available at https://www.youtube.com/watch?v=v4rIJOWXM3w.

Original source noted by the contributor: https://scandinaviancookbook.com/rommegrot-norwegian-sour-cream-porridge/.