Rømmegrøt – Norwegian Sour Cream Porridge
Rømmegrøt transforms sour cream into a silken porridge that tastes nothing like its humble ingredient list suggests. Norwegian cooks brown the flour first, a crucial step that adds nutty depth and prevents graininess. The sour cream separates into golden butter pools on top, which you'll spoon over each bowl alongside a sprinkle of cinnamon and a pinch of sugar. It's breakfast as pure chemistry.
Instructions
▢ Cook the sour cream in a covered saucepan on medium heat for about 5 minutes. ▢ 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.) ▢ 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. ▢ 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..
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