Rømmegrøt – Norwegian Sour Cream Porridge
This velvety Norwegian sour cream porridge, known as Rømmegrøt, delivers deep comfort with every spoonful—rich, slightly tangy, and subtly sweet, with a whisper of cinnamon that lingers on the palate. The slow simmer transforms simple ingredients into a luscious, spoonable custard, its silky texture only enhanced by a generous pat of butter stirred in at the end. Far more than just a breakfast staple, it’s a nostalgic dish that feels like a warm embrace, best enjoyed with a sprinkle of cinnamon sugar and a side of crispy bacon for contrast. Worth the gentle attention it demands, this porridge is a celebration of tradition in every creamy bite.
Ingredients
- Full fat sour cream2 cups
- Flour3/4 cup
- Milk2 cups
- Salt1 tsp
- SugarSprinkling
- CinnamonSprinkling
- ButterTo taste
Nutrition
Directions
- 1
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- 2
Cook the sour cream in a covered saucepan on medium heat for about 5 minutes.
- 3
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- 4
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.)
- 5
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- 6
Whisk in the rest of the flour and then slowly add the milk, whisking constantly to avoid lumps. Let the porridge continue to cook on low heat for 5 minutes and then add salt.
- 7
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- 8
Serve with sugar, cinnamon, and the fat from the porridge. If you're using lower fat sour cream you can top the rømmegrøt with some butter instead.
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