Rømmegrøt – Norwegian Sour Cream Porridge

Summary

Breakfast - Norway

Ingredients

• 180 ml Wheat flourOriginal: 0.75 cups
  Swaps (2)
• 480 ml MilkOriginal: 2 cups
  Swaps (2)
• Butter (To taste)
  Swaps (2)
• 1 teaspoon Salt
• Sugar (Sprinkling)
• Cinnamon (Sprinkling)
• 480 ml Sour CreamOriginal: 2 cups
  Swaps (1)

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

1. 1

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2. 2

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

3. 3

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4. 4

   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.)

5. 5

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6. 6

   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.

7. 7

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8. 8

   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.