Rømmegrøt – Norwegian Sour Cream Porridge

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Cook the sour cream in a covered saucepan on medium heat for about 5 minutes.

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Turn down the heat and add half of the flour and stir well with a whisk. Once the flour is fully incorporated, let the mixture continue to cook, stirring occasionally, until fat starts to release. Use a spoon to gather as much of the fat as you can in a small bowl, saving for later. (Don't worry if you can't get any fat – in that case you can add butter later.)

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