Sour cream porridge or Rømmegrøt as it is called in Norwegian is a porridge often associated with different holidays like Sankthans/Midsummer which is in June. Since the Norwegian constitution day is coming up on 17th of May I thought it would be fitting to share this recipe now. Sour cream porridge and Norwegian “spekemat” (salt-cured meat) is just perfect now that summer is getting closer and also the perfect lunch or dinner to serve on the Norwegian constitution day.
The recipe is from tine.no
Norwegian sour cream porridge
Author: tine.no
Ingredients
- 500 ml sour cream (choose the one with the highest amount of fat, about 35%)
- 200 ml flour
- 500 ml whole milk
- ½ tsp salt
- Sugar
- Cinnamon
- Butter
Instructions
- Let the sour cream boil in a pot for about 2 minutes.
- Add half the flour while stirring. Butter will eventually start to appear.
- Take out some of the butter. It is okay to leave some of it.
- Add the rest of the flour and stir.
- Add the milk, little by little while stirring.
- Add the salt.
- Add butter, sugar and cinnamon on top of each portion.
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