Rømmegrøt – Norwegian Sour Cream Porridge

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

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

Directions

1. ▢
2. Cook the sour cream in a covered saucepan on medium heat for about 5 minutes.
3. ▢
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. ▢
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. ▢
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.