Rommegrot

2 pints sour cream
11-12 Tbsp all-purpose flour to thicken
2-3 cups hot milk
1/2 tsp salt
1 tsp sugar to taste

melted butter
sugar
ground cinnamon

Place the sour cream in a heavy-bottmoned sucepan and bring to a simmer over medium heat, stirring constantly. Turn down heat and allow to barely simmer for 1 hour, uncovered, to reduce slightly; it must not boil. Use a heat diffuser for this process.

Using a flour sifter or strainer, slowly add enough flour to thicken. Using a wire whisk, whip in the flour 1 Tbsp at a time. The cream will thicken and start to pull away from th sides of the pan. If the sour cream is very rich, the butter will now begin to form and rise to the top. Remove this with a spoon and set it aside. stir in enough hot milk to obtain a porridge-like consistency. Add sugar and salt to taste. Servein bowls with melted butter, sugar, and cinnamon on top.