Norwegian Cream Porridge

Instructions

1. Prepare the sour cream
   In a large, heavy-bottomed pot, heat the sour cream over medium-low heat until it begins to simmer. Stir occasionally to prevent burning. Let it simmer gently for about 5 minutes until the butterfat begins to separate.
2. Add the flour
   Gradually sift in about 1 cup of the flour, stirring constantly to prevent lumps from forming. The mixture will become thick and pull away from the sides of the pot. Continue cooking for 2-3 minutes, stirring continuously.
3. Incorporate the milk
   Slowly add the milk, about ½ cup at a time, stirring vigorously after each addition until fully incorporated. This gradual process helps prevent lumps. Continue until all milk is added and the porridge has a smooth consistency.
4. Season and thicken
   Add salt, sugar, and vanilla extract (if using). Bring the mixture to a gentle simmer. If the porridge seems too thin, gradually add the remaining ½ cup of flour, a little at a time, until you reach the desired consistency. The porridge should be thick and creamy but still pourable.
5. Simmer to perfection
   Lower the heat and let the porridge simmer for about 10-15 minutes, stirring frequently to prevent it from sticking to the bottom. The porridge is ready when it's thick enough to coat the back of a spoon and has a velvety texture.
6. Serve traditionally
   Transfer the hot porridge to serving bowls. Make a small well in the center of each portion and pour in some melted butter. Sprinkle generously with cinnamon sugar. For added sweetness, drizzle with honey or maple syrup and add raisins if desired.