As promised, her’s my favorite rustic comfort-food.
It’s silky and smooth in texture and has a little sour-cream zing that is surprisingly good.
In Norway this is a very traditional dish, oftentimes served in the summer with thin slices of salted dried meat on flat bread and with red “saft” lemonade.
This dish is not complete without a thin layer of sugar and cinnamon on top with a small butter eye in the middle.
I remember using my spoon as a child to create butter streams between the cinnamon and the sugar, and I loved breaking though the thin layer of silk that forms on the top, with great enthusiasm.
Come to think of it, I still do all of the above:)
1/2 Liter Sour-cream
1/2 Liter Milk
2 dl All purpose white flour
1/2 ts Salt
(Makes enough porridge for 4 people)
How to make it
In a pot pour in the sour-cream and boil for about 3 min.
Stir in half of the flour amount.
Stir well so as to get rid of any lumps.
Stir in the rest of the flour and little by little add the milk until the porridge is thick enough. (silky and “hangs” a bit on the spoon)
Bring it all to a boil and serve with sugar and cinnamon with a nob of butter.
You’r a Nordic chef;)