Rømmegrøt – Norwegian Sour Cream Porridge (Norwegian Breakfast)

▢
Cook the sour cream in a covered saucepan over medium heat for about 5 minutes.
▢
Lower the heat and add half the flour and stir well with a whisk. Once the flour is fully incorporated, let the mixture continue cooking, stirring occasionally, until the fat begins to render. Use a spoon to gather as much of the fat as you can into a small bowl and save it for later. (Don't worry if you can't get fat; in that case, you can add butter later.)
▢
Add the rest of the flour and then slowly add the milk, whisking constantly to avoid lumps. Let the porridge continue to simmer for 5 minutes and then add salt.
▢
Serve with sugar, cinnamon and the fat from the porridge. If you use low-fat sour cream, you can top the rømmegrøt with a little butter.

foods：
2 cups whole sour cream
3/4 cup flour
2 cups of milk
1 teaspoon salt
Sprinkle sugar
Sprinkle cinnamon
To taste Butter