Rømmegrøt (Sour Cream Porridge)
Sour cream porridge with dried meats was a festive food in the olden days of Norway and is still considered that today. Norwegians and Norwegian-American often eat Rømmegrøt as an appetizer. This delicious rich porridge is a very tasty treat for all to enjoy.
Sour cream porridge must be made from high fat (35%) natural sour cream, with no stabilizers or gelatin added. For the best results, use homemade sour cream.
List of Ingredients
- 4 dl (1 2/3 cups) 35 percent fat sour cream
- about 3 dl (1 1/4 cups) flour
- about 1 1/4 liters (5 cups) full fat milk
- 3/4 teaspoon salt
Preparation Directions
Heat 2 1/2 dl (1 cup) whipping cream to 35 C (95 F), almost body temperature, then whisk in 2 tablespoons buttermilk. Let stand at room temperature at least 8 hours, until thickened.
Simmer sour cream, covered, about 15 minutes.
Sift over 1/3 of the flour. Simmer until the butterfat begins to leach out. Skim off the fat.
Sift over the remaining flour and bring to a boil. Bring the milk to a boil and thin the porridge to desired consistency.
Whisk until smooth. Simmer about 10 minutes, and season with salt.
Serving Suggestions
Serve with the fat, sugar and cinnamon.
Because this is so rich, it is often served in small cups with a small amount of butter topped with sugar and cinnamon.
