Entree: Norway – Oslo & Eastern Norway – Rømmegrøt (Rich sour cream porridge traditionally served with butter, sugar, cinnamon, and cured meats)

Serving Size: 4

Approximate Time

Prep 5 min

Cook 15 min

Total 20 min

Ingredients

- 2 cups (480 g) full-fat sour cream
- 1/2 cup (60 g) all-purpose flour
- 2 cups (480 ml) whole milk, more as needed for consistency
- 4 tbsp (60 g) unsalted butter, plus extra for serving
- 1/2 tsp (3 g) salt
- 2 tbsp (25 g) granulated sugar for serving
- 1 tsp (2 g) ground cinnamon for serving
- 4 oz (115 g) cured ham or fenalår, thinly sliced, for serving (optional)

Instructions

1. In a heavy-bottomed saucepan over medium heat, add the sour cream and warm, stirring frequently. Continue cooking until the sour cream begins to separate and the solids turn a light golden color, about 8–10 minutes.
2. Sprinkle the flour over the hot sour-cream solids and stir vigorously to incorporate; cook this mixture, stirring constantly, for 2–3 minutes to remove the raw flour taste and form a thick roux-like mass.
3. Gradually whisk in the milk a little at a time until smooth and the porridge reaches a thick, creamy consistency. Reduce heat to low and simmer gently for 4–6 minutes, stirring frequently to prevent sticking. Add more milk if you prefer a looser porridge.
4. Remove from heat and stir in 4 tbsp (60 g) butter until fully melted and incorporated. Season with 1/2 tsp (3 g) salt and taste-adjust if needed.
5. Serve immediately in warm bowls with a knob of butter on top, sprinkled with granulated sugar and ground cinnamon. Accompany with thinly sliced cured ham or other salted meats if desired.