Entree: Norway – Western Fjords – Rømmegrøt (A rich Norwegian sour cream porridge traditionally served warm with melted butter, sugar, cinnamon, and cured meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 2 cups (480 g) sour cream (rømme)
- 3/4 cup (90 g) all-purpose flour
- 1 1/2 cups (360 ml) whole milk, plus extra for thinning if needed
- 4 tbsp (56 g) unsalted butter, divided (for cooking and browning)
- 1/2 tsp (3 g) fine sea salt
- 2 tbsp (25 g) granulated sugar, plus extra for serving
- 1 tsp (2.6 g) ground cinnamon, plus extra for serving
- 8 slices (approx. 6 oz (170 g)) cured ham or spekeskinke

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a heavy-bottomed saucepan over medium heat, combine the sour cream and 2 tablespoons (28 g) of the butter. Cook, stirring frequently, until the sour cream melts and begins to bubble and separate slightly, about 5 minutes.
2. Reduce heat to low and whisk in the flour in two additions, stirring constantly to form a smooth roux; cook 2–3 minutes to remove raw flour taste.
3. Gradually whisk in 1 1/2 cups (360 ml) whole milk a little at a time until fully incorporated and smooth. Increase heat to medium-low and simmer, stirring frequently, until thick and glossy, about 6–8 minutes. Add more milk if too thick to reach desired porridge consistency.
4. Stir in the remaining 2 tablespoons (28 g) butter and the 1/2 tsp (3 g) salt; taste and adjust salt. Keep warm over very low heat, stirring occasionally to prevent sticking.
5. To brown butter, melt 1 tbsp (14 g) butter in a small skillet over medium heat until it foams and begins to turn golden with a nutty aroma, about 2–3 minutes; remove from heat.
6. Serve portions of rømmegrøt hot topped with a drizzle of browned butter, a sprinkle of granulated sugar and ground cinnamon, and 2 slices (approx. 1.5 oz (43 g)) of cured ham per serving on the side.

1. In a heavy-bottomed saucepan over medium heat, combine the sour cream and 2 tablespoons (28 g) of the butter. Cook, stirring frequently, until the sour cream melts and begins to bubble and separate slightly, about 5 minutes.
2. Reduce heat to low and whisk in the flour in two additions, stirring constantly to form a smooth roux; cook 2–3 minutes to remove raw flour taste.
3. Gradually whisk in 1 1/2 cups (360 ml) whole milk a little at a time until fully incorporated and smooth. Increase heat to medium-low and simmer, stirring frequently, until thick and glossy, about 6–8 minutes. Add more milk if too thick to reach desired porridge consistency.
4. Stir in the remaining 2 tablespoons (28 g) butter and the 1/2 tsp (3 g) salt; taste and adjust salt. Keep warm over very low heat, stirring occasionally to prevent sticking.
5. To brown butter, melt 1 tbsp (14 g) butter in a small skillet over medium heat until it foams and begins to turn golden with a nutty aroma, about 2–3 minutes; remove from heat.
6. Serve portions of rømmegrøt hot topped with a drizzle of browned butter, a sprinkle of granulated sugar and ground cinnamon, and 2 slices (approx. 1.5 oz/43 g) of cured ham per serving on the side.