Rømmegrøt – Norwegian Sour Cream Porridge

Begin by gently warming the full-fat sour cream in a covered saucepan over medium heat. Allow it to cook for about 5 minutes, stirring occasionally to prevent sticking and to encourage the flavors to meld beautifully. Once warm, reduce the heat to low and gradually add half of the flour, whisking vigorously to incorporate it smoothly into the sour cream. Continue cooking this mixture gently, stirring regularly. As it heats, you will notice the fat starting to separate and pool – carefully scoop up as much of this golden fat as possible with a spoon into a small bowl and set it aside; it will add a wonderfully rich finish to your porridge. If you find little or no fat collects, don't worry – you can always add a knob of butter later for that silky touch. Next, whisk in the remaining flour until well blended, then slowly pour in the milk while whisking continuously to ensure a perfectly smooth consistency, free of lumps. Let the porridge simmer on the lowest heat setting for about 5 minutes, gently thickening into a creamy delight. Near the end, stir in the salt to enhance all the flavors. To serve, ladle the warm porridge into bowls and dust with sugar and cinnamon to your liking. Drizzle with the reserved fat for a traditional touch, or, if you used low-fat sour cream, add a pat of butter on top to enrich your comforting bowl of rømmegrøt. Enjoy it fresh and warm for the best experience.