Topped with butter, sugar and cinnamon.
Sour cream porridge
- 6 dl real sour cream
- 2 dl wheat flour
- 6 dl H-milk
- 0,5 tsp salt
Sour cream porridge has long traditions in Norway and is often served on holidays. This is a fatty porridge served with butter, sugar and cinnamon. I think it is good to serve at the same time as cured meats. It is completely unnecessary to buy this as a finished product in the store and the homemade always tastes best. Here is a recipe for traditional sour cream porridge.
Find a solid pan and add the sour cream. Put on medium + heat and find a spatula or teaspoon. Stir regularly and let the sour cream cook for about 5 minutes. Remove the pan from the heat and sift in half of the wheat flour. Stir well.
Let the sour cream boil for a few minutes while stirring regularly until the sour cream "cracks" and the butter trickles out. Remove some of the butter with a spoon and place in a bowl for serving afterwards. I choose not to remove too much of the butter.
Sift in the rest of the flour and mix well. Dilute with a little milk. Stir in the milk completely before adding more. When you have added all the milk, let it simmer on low heat for about 5 minutes. The porridge will thicken a little extra when it cools down. If you are going to serve later, it is a good tip to put the porridge flat in the pan and pour over some milk. This prevents there being a "crust" on top and you can only stir in the milk when you heat up the porridge. Season with a little salt and now the dish is ready to serve.
Sour cream porridge is usually served with cinnamon, sugar and butter. I always think it's good with a glass of red juice, but I do not know if it is a tradition. Feel free to use up the butter you got when you cooked the porridge in the beginning. Good luck.