A traditional Norwegian comfort food, Rommegrot is a creamy and indulgent porridge made from sour cream, flour, and milk. It’s one of those dishes I turn to when I want something nostalgic and deeply satisfying. Topped with melted butter and cinnamon sugar, it’s simple yet rich—a true taste of Scandinavian heritage. Often served during holidays or family gatherings, Rommegrot is a dish that brings warmth and tradition to the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups full-fat sour cream
3/4 cup all-purpose flour
2 cups whole milk, divided
1/2 teaspoon salt
2 tablespoons granulated sugar
2 tablespoons butter, melted (for serving)
Ground cinnamon and additional sugar, for garnish
Directions
In a large saucepan over medium heat, I bring the sour cream to a low simmer, stirring occasionally. I let it simmer for 15–20 minutes so the whey can separate, making sure to stir often to avoid scorching.
I gradually add the flour, about 1/4 cup at a time, stirring vigorously after each addition to make a smooth, thick paste.
Slowly, I whisk in 1 1/2 cups of the milk, a little at a time, until the mixture becomes smooth and creamy. I keep the remaining 1/2 cup of milk on hand in case I need to thin the porridge later.
I stir in the salt and sugar, and cook for another 5 minutes, stirring frequently to keep it silky.
If the porridge gets too thick, I add a splash more of the reserved milk until it reaches the consistency I like.
I serve it hot in bowls, drizzling with melted butter and finishing with a generous sprinkle of cinnamon sugar.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Calories: Approximately 310 kcal per serving
Variations
Lighter version: I sometimes use a mix of sour cream and Greek yogurt to reduce the fat without losing that creamy texture.
Spiced twist: For a deeper flavor, I’ve added a pinch of nutmeg or cardamom to the porridge.
Sweeter take: I like to stir in a bit more sugar if I want it more dessert-like.
Savory spin: While traditionally sweet, I’ve also tried skipping the sugar and topping with caramelized onions for a savory twist.
Dairy alternatives: I’ve had some success using plant-based sour cream and oat milk for a dairy-free version, though the texture is slightly different.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I transfer the porridge to a saucepan and warm it gently over low heat, adding a splash of milk to loosen it up. It reheats well, though the texture might thicken a bit, which is easily fixed with a bit more milk.
FAQs
What is the meaning of Rommegrot?
Rommegrot literally translates to “sour cream porridge” in Norwegian. It’s a classic dish that’s deeply rooted in Norwegian culture and tradition, often enjoyed during holidays or celebrations.
Can I make Rommegrot ahead of time?
Yes, I’ve made it a day in advance and reheated it with great results. Just make sure to add a bit of milk when reheating to bring back the creamy consistency.
Why do I simmer the sour cream?
Simmering allows the whey to separate from the fat in the sour cream, which gives the porridge its signature richness and helps thicken the mixture when flour is added.
What’s the best topping for Rommegrot?
I always go with melted butter and cinnamon sugar. The butter seeps into the warm porridge and the cinnamon sugar adds the perfect sweet-spiced contrast.
Can I use low-fat sour cream?
I don’t recommend it. Full-fat sour cream gives Rommegrot its richness and proper texture. Low-fat versions might make the porridge too watery and less flavorful.
Conclusion
Rommegrot is more than just a simple cream porridge—it’s a dish that speaks to heritage, warmth, and home. I love making it when I want to slow down and enjoy something comforting and traditional. With its smooth texture, rich flavor, and spiced topping, this classic Norwegian dessert has a permanent place in my recipe collection. Whether it’s your first time trying it or a dish you’ve grown up with, Rommegrot is a beautiful reminder of how comforting food can be when made with care.
📖 Recipe:
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Rommegrot (Norwegian Cream Porridge)
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Rommegrot is a traditional Norwegian cream porridge made from sour cream, flour, and milk. Rich, smooth, and topped with melted butter and cinnamon sugar, it’s a comforting dish often enjoyed during holidays or special family gatherings.
Ingredients
2 cups full-fat sour cream
3/4 cup all-purpose flour
2 cups whole milk, divided
1/2 teaspoon salt
2 tablespoons granulated sugar
2 tablespoons butter, melted (for serving)
Ground cinnamon and additional sugar, for garnish
Instructions
- In a large saucepan over medium heat, bring the sour cream to a low simmer, stirring occasionally. Simmer for 15–20 minutes to allow the whey to separate, stirring often to avoid scorching.
- Gradually add the flour, about 1/4 cup at a time, stirring vigorously after each addition to form a smooth, thick paste.
- Slowly whisk in 1 1/2 cups of the milk, a little at a time, until the mixture is smooth and creamy. Reserve the remaining 1/2 cup of milk for thinning if needed.
- Stir in the salt and sugar, and cook for another 5 minutes, stirring frequently until silky.
- If the porridge becomes too thick, add a splash of the reserved milk to reach the desired consistency.
- Serve hot in bowls, drizzled with melted butter and sprinkled with cinnamon sugar.
Notes
You can make a lighter version using a mix of sour cream and Greek yogurt.
Try adding nutmeg or cardamom for a spiced twist.
Increase sugar for a sweeter, dessert-like version.
For a savory take, skip the sugar and top with caramelized onions.
Dairy-free versions work with plant-based sour cream and oat milk, though texture may vary.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk over low heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 290mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 65mg
