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Sour Cream Porridge is a Norwegian dish served at holidays,
It is made with milk and sour cream instead of water, and wheat flour instead of oats, as porridge is in the English-speaking world.
It is hearty and very heavy going.
Purists say the sour cream should be home made. But you can buy ready-mix packets now, which many feel tastes very close to the homemade.
The packets will make 3 to 4 portions, in 7 minutes.
Cooking Tips
Simmer the sour cream for a few minutes (high-fat sour cream must be used, or it won't survive this step.) Sift some flour over it, stir in, then simmer some more until the cream begins to break down and release fat. You skim this off, then add the remaining flour along with some milk, raise temperature to a boil, then lower to a simmer again, whisk smooth, thin out with some additional milk if desired. Dish out into bowls; serve with butter, sugar and cinnamon on top.
Also called:  Rømmegrøt
Other entries for Porridge
Cream of Wheat, Hasty Pudding, Mamaliga, Nsima, Pease Porridge, Polenta Taragna, Polenta, Sour Cream Porridge, Tartan-Purry, Uppuma, Wheatena
Other entries for Savoury Dishes
Alfredo Sauce, Béaltaine Caudle, Bouchées à la Bénédictine, Bouchées à la Périgourdine, Chop Suey, Curry, Darioles, Favetta, Fondue, French Fries, Koromo, Pancakes, Pies & Tarts, Pizza, Relish Trays, Sandwiches, Soups, Spring Rolls, Sushi, Tenkas, Teriyaki, Timbales, TV Dinners, Yakimono, Zakuska
Other entries for Dishes
Desserts, Dumplings, Ozoni, Salads, Savoury Dishes, Zoni
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