Rømmegrøt – Norwegian Sour Cream Porridge

Ingredients

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Put the sour cream into a saucepan, cover, and set over medium heat for about 5 minutes.
2. Lower the heat and whisk in half the flour until smooth. Keep cooking, stirring now and then, until you see fat separating out on the surface.
3. Spoon off as much of this fat as you can into a small bowl and set aside for serving. Don't worry if little or no fat appears; butter can stand in later.
4. Whisk in the remaining flour, then pour in the milk gradually, whisking all the while to keep the mixture smooth.
5. Cook gently on low heat for 5 minutes, then stir in the salt.
6. Spoon into bowls and finish with sugar, cinnamon, and the reserved fat, or a knob of butter if you used a lower-fat sour cream.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.