Rømmegrøt (Sour Cream Porridge)
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The Tale of Rømmegrøt (Sour Cream Porridge)
This thick porridge of soured cream has roots deep in Norwegian farm culture, where its richness in dairy fat once marked prosperity. Historically reserved for special occasions like weddings, christenings, and harvest festivals, it remains a treasured traditional dish in rural Norway.
Ingredients
Scale:· 4 servings
- 3 cups full-fat sour cream
- 1 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/2 teaspoon salt
- 2 tablespoons sugar
- Ground cinnamon, to serve
- Extra sugar, to serve
- Melted butter, to serve
Instructions
- 1Heat the sour cream in a heavy saucepan over medium heat until it starts to bubble gently.
- 2Whisk in half the flour and cook, stirring constantly, until the butterfat begins to separate and pool on the surface; skim this golden butterfat off and reserve it.
- 3Whisk in the remaining flour to form a thick paste.
- 4Gradually whisk in the warm milk, a little at a time, stirring continuously to avoid lumps, until you have a smooth, thick porridge.
- 5Add the salt and sugar and continue cooking for 5 minutes, stirring, until the porridge thickens to a pudding-like consistency.
- 6Ladle the porridge into bowls.
- 7Drizzle with the reserved golden butterfat (or fresh melted butter) and sprinkle with cinnamon and sugar.
- 8Serve warm, traditionally with cured meats or lingonberry jam on the side.
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