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
