Otherby TheMealDBRømmegrøt – Norwegian Sour Cream PorridgeServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 cups Full fat sour cream3/4 cup Flour2 cups Milk1 tsp SaltSprinkling SugarSprinkling CinnamonTo taste ButterStepsStep-by-step0 of 4 done1Cook the sour cream in a covered saucepan on medium heat for about 5 minutes.2Turn 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.)3Whisk 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.4Serve 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.Source: TheMealDB
