Norwegian Rømmegrøt - A Porridge of Love

TO MAKE THE SOUR CREAM

NOTE: Please Don't substitute store bought sour cream, it is a totally different result as intended here.

Step 1: In a medium saucepan, warm cream until it’s about body temperature. Pour in the buttermilk, give it a quick stir, and let it sit in the pot until it thickens, which should take at least 8 - 10 hours. (So, I would do this the night before).

Step 2: When you’re ready to make the rømmegrøt, bring the sour cream to a simmer, covered, in the same pan.

Step 3: Meanwhile, in another pot heat the milk so it will be ready to bring to a boil when you need it.

Step 4: After 15 minutes of simmering the sour cream, sift about a third of the flour over the cream, stirring constantly as you add the flour (This is important to prevent lumps). Simmer for a few more minutes, until the fat has separated and you can skim or pour it off into a separate container. Reserve the fat and please don't throw it out!

Step 5: Bring the milk to a boil in its pot.

Step 6: Sift the remaining flour over the porridge, stirring constantly as you go.

Step 7: With the pot over the heat, add milk a little at a time, stirring constantly, until you have the consistency you want. You will need to use all the milk, knowing that the porridge thickens as it cools.

Step 8: Transfer the porridge to the larger milk pot if you need it for space. Whisk vigorously until the lumps are gone, and continue to simmer for another ten minutes.

Step 9: Stir in the salt. To serve, divide the rømmegrøt between bowls. Add the reserved fat to each (You may not end up with much, so therefore, add a bit of melted butter as needed).

Step 10: Dust with sugar and cinnamon and eat away.