Norwegian Sour Cream Porridge

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A centuries-old Norwegian classic, this rich and tangy porridge is built from sour cream thickened slowly with flour and milk. It is traditionally crowned with a pool of melted butter, a shower of sugar, and warm cinnamon for a deeply comforting Nordic treat.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 37 gFat
• 22 gSaturated Fat
• 24 gCarbs
• 0.5 gFiber
• 15 gSugar
• 7 gProtein
• 220 mgSodium
• 290 mgPotassium
• 210 mgCalcium
• 0.5 mgIron
• 1 mgVitamin C
• 520 mcgVitamin A

Ingredients

For the porridge

• 4 cups (900 ml) full-fat sour cream (or traditional rømme)
• 1/2 cup (65 g) all-purpose flour
• 2 cups (480 ml) whole milk
• 1/2 tsp fine sea salt

For serving

• 4 tbsp (55 g) unsalted butter, melted
• 1/3 cup (65 g) granulated sugar
• 2 tsp ground cinnamon
• 4 slices Norwegian flatbread or lefse, optional

Directions

1. Pour the sour cream into a heavy-bottomed pot and warm over medium-low heat until it just begins to simmer and small bubbles appear, about 5 minutes.
2. Whisk in the flour a tablespoon at a time, stirring constantly with a wooden spoon to keep the mixture smooth and free of lumps.
3. Continue cooking and stirring for 12 to 15 minutes, allowing the mixture to thicken and develop a glossy sheen without scorching the bottom.
4. Slowly pour in the milk while stirring steadily; the porridge will loosen and bubble gently as it simmers.
5. Reduce the heat to low and cook for another 15 to 20 minutes, stirring often, until the porridge is thick enough to coat the back of a spoon and pulls away cleanly from the sides.
6. Stir in the salt, taste, and adjust seasoning.
7. Ladle the hot porridge into warm bowls and use the back of the spoon to make a small well in the center of each portion.
8. Pour 1 tablespoon of melted butter into each well, then sprinkle generously with sugar and cinnamon.
9. Serve at once, with flatbread on the side if you like a traditional presentation.

Cook’s Notes

• Use full-fat sour cream with live cultures for the most authentic tangy flavor; crème fraîche works well as a substitute.
• Stir nearly constantly, especially early on, to prevent the flour from clumping or the milk solids from catching on the bottom.
• For a savory version, skip the sugar and cinnamon and serve with cured meats such as fenalår, salted lamb, or smoked salmon.
• Leftover porridge sets firm overnight and can be sliced and pan-fried in butter the next morning for a delicious breakfast.
• A heavy Dutch oven distributes heat most evenly and is the traditional choice for this slow-stirred dish.

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