Remmegrøt — Norwegian Sour Cream Porridge

A traditional Norwegian dish — a delicate and hearty porridge made with sour cream that releases its butter during cooking, creating a luxurious texture. Served with cinnamon, sugar, and melted fat.

Ingredients

• 480 ml Full-fat sour cream
• 180 ml Wheat flour
• 480 ml Milk
• 5 g Salt
• to taste Sugar
• to taste Cinnamon
• to taste Butter

Instructions

1. Pour the sour cream into a covered pot and cook over medium heat for about 5 minutes.
2. Reduce the heat, add half the flour and stir thoroughly with a whisk. Continue cooking, stirring occasionally, until the fat begins to separate. Collect the rendered fat in a separate cup — you will need it for serving. Don't worry if only a small amount of fat separates — you can add butter later if needed.
3. Add the remaining flour, then slowly pour in the milk, stirring constantly with a whisk to prevent lumps. Cook over low heat for another 5 minutes, then season with salt.
4. Divide the porridge among bowls and serve with sugar, cinnamon, and the collected fat (or with butter if the sour cream was not very fatty).