Rømmegrøt – Norwegian Sour Cream Porridge Recipe

Start by cooking the full-fat sour cream in a covered saucepan over medium heat for about 5 minutes. This helps it warm through and prepares it for the next stage.

Lower the heat, then whisk in half of the flour until it's completely smooth and no lumps remain. Continue to cook, stirring occasionally, until you see the butterfat start to separate and pool on the surface. Use a spoon to carefully skim off as much of this golden fat as you can, transferring it to a small bowl for serving later. If your sour cream doesn't release much fat, don't worry; you can always use melted butter instead.

Whisk in the remaining flour, then slowly pour in the milk, whisking constantly to prevent any lumps from forming. Keep the porridge cooking over low heat for another 5 minutes, stirring often, until it thickens to your liking. Finally, stir in the salt.

Serve the warm rømmegrøt immediately, topped with a generous sprinkle of sugar and cinnamon, along with a drizzle of the reserved butterfat. If you didn't get much fat from the sour cream, a spoonful of melted butter makes a fine substitute.