Classic Homemade Rømmegrøt
When the winter wind howls and the frost settles on the windows, there is no culinary embrace quite like a bowl of Rømmegrøt, or Warm Norwegian Porridge. This traditional Scandinavian treasure is the definition of "koselig"—the Norwegian concept of cozy contentment.
Ingredients
- 2 cups 16 oz full-fat sour cream
- 1 cup all-purpose flour divided
- 4 cups whole milk
- ½ tsp salt
- Topping: Reserved butterfat ¼ cup granulated sugar mixed with 1 tbsp ground cinnamon
Instructions
- Pour the sour cream into a heavy saucepan over medium heat. Simmer gently for 10 minutes until the yellow butterfat separates and rises to the top.
- Use a spoon to skim off the melted butter and set it aside in a small bowl. Keep it warm.
- Sift ½ cup of the flour into the sour cream and whisk vigorously until smooth.
- Slowly whisk in the milk, 1 cup at a time, alternating with the remaining ½ cup of flour.
- Bring the mixture to a gentle boil, then reduce heat to low.
- Simmer for 10–12 minutes, stirring constantly, until thick and smooth. Stir in the salt.
- Ladle into bowls. Drizzle with the reserved melted butter and sprinkle generously with the cinnamon-sugar mixture.