Description
A traditional Norwegian porridge made with sour cream, served warm with toppings.
Ingredients
Scale
- 2 cups sour cream
- 3 tablespoons all-purpose flour
- 2 cups whole milk, divided
- 1/2 teaspoon salt
- 1 tablespoon sugar
- Ground cinnamon, for serving
- Additional sugar, for serving
- Melted butter, for serving
Instructions
- Start with the sour cream: In a heavy-bottomed saucepan, warm the sour cream over medium heat. Let it simmer gently for about 15 minutes, stirring often to prevent sticking. The sour cream will start to release its fat—this is exactly what you want.
- Add flour: Sprinkle the flour over the warm sour cream, a little at a time, stirring constantly until well combined. The mixture will thicken into a smooth paste-like consistency. This step forms the base of your porridge.
- Stir in the milk: Slowly pour in 1 cup of milk, stirring continuously until it’s fully absorbed and the mixture is smooth again. Then add the remaining 1 cup of milk gradually. Continue cooking and stirring until the porridge reaches your desired thickness. It should be creamy and slightly stretchy.
- Season: Add the salt and sugar, stirring to blend. Taste and adjust seasoning if needed. The balance of salty and sweet is subtle but important.
- Serve warm with traditional toppings: Ladle the Rømmegrøt into bowls and top with a generous drizzle of melted butter, a sprinkle of cinnamon, and a dusting of sugar. It’s best served warm and fresh, with perhaps a slice of lefse or a side of fresh berries.
Notes
- This dish is best enjoyed warm.
- Can be served with various toppings as per preference.
- Serve fresh for the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 8g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 50mg