Rømmegrøt
A traditional thick Norwegian porridge made from sour cream, wheat flour and milk, served with butter, sugar and cinnamon.
Ingredients
- full-fat sour cream500 g
- wheat flour200 g
- milk500 ml
- salt0.5 tsp
- sugar (for serving)4 tbsp
- ground cinnamon for serving1 tsp
Instructions
Pour the sour cream into a heavy-bottomed saucepan and bring to a boil. Cook for about 5 minutes, stirring, so it doesn't scorch.
Sift half of the wheat flour into the saucepan and whisk vigorously until smooth.
Reduce the heat to low and cook, stirring constantly, until butter starts to rise to the surface of the porridge; skim this butter off with a spoon into a separate bowl.
Add the remaining wheat flour, then gradually pour in the milk in small portions, whisking thoroughly each time to prevent lumps from forming.
Bring the rømmegrøt to a gentle boil and cook for about 5 more minutes, stirring frequently. Season with salt.
Ladle the hot porridge into bowls, drizzle with the reserved butter, and serve with sugar and ground cinnamon.
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