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Norwegian Sour Cream Porridge (Rommegrot)

Norwegian · Breakfast · Easy

Norwegian Sour Cream Porridge (Rommegrot)

Total
20 min
Prep
5 min
Serves
4
Calories
425
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Tangy sour cream and milk cook into a smooth, rich porridge, finished with a small pool of butter and a dusting of cinnamon sugar.

Flour thickens Norwegian sour cream porridge (rommegrot) into a smooth spoonful with a gentle tang. The sour cream supplies most of the richness, and cinnamon sugar adds sweetness at the table rather than throughout the pot.

Use full-fat sour cream and whisk in the milk gradually. Keep the heat low once the flour goes in so the thick mixture cooks through without sticking to the bottom.

CreamyTangyRich30 MinuteComfort FoodVegetarianNut-freeEgg-free

Method

  1. Warm sour cream in a heavy saucepan over medium-low heat for , stirring, until gently bubbling. Lower the heat and whisk in half the all-purpose flour.

  2. Cook for , stirring, until thick and smooth. If fat pools on the surface, spoon it into a small bowl to use as a topping.

  3. Whisk in remaining flour, then add warm whole milk gradually, whisking out lumps after each addition. Simmer over low heat for until smooth and thick with no raw flour taste. Stir in salt.

  4. Mix sugar and ground cinnamon. Divide porridge among warm bowls, add a little butter and any reserved cream fat, then sprinkle with cinnamon sugar.

Forkue tips

  • American sour cream may release little visible fat. The small butter topping gives the same glossy finish without cooking the porridge longer.

Storing and reheating

Refrigerate for up to 3 days. Reheat over low heat, whisking in milk a little at a time until smooth and spoonable. Add fresh cinnamon sugar after reheating.

Kitchen gear

Heavy saucepanTop picks on AmazonWhiskTop picks on Amazon
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Nutrition per serving, estimated

425Calories
9gProtein
33gCarbs
29gFat

Norwegian Sour Cream Porridge (Rommegrot): FAQ

Can I use low-fat sour cream?

Full-fat gives the smoothest result. Low-fat versions may separate or taste sharper, so keep the heat especially gentle if using one.

Why is the porridge lumpy?

The milk may have been added too quickly. Whisk in small additions at first, loosening the thick flour mixture before pouring in the rest.

How do I store and reheat Norwegian Sour Cream Porridge (Rommegrot)?

Refrigerate for up to 3 days. Reheat over low heat, whisking in milk a little at a time until smooth and spoonable. Add fresh cinnamon sugar after reheating.

How long does Norwegian Sour Cream Porridge (Rommegrot) take?

About 20 min in total: 5 min prep and 15 min cooking.

What do I need to make Norwegian Sour Cream Porridge (Rommegrot)?

The key ingredients are sour cream, all-purpose flour, whole milk, ground cinnamon and butter, plus pantry basics.

Any tips for Norwegian Sour Cream Porridge (Rommegrot)?

American sour cream may release little visible fat. The small butter topping gives the same glossy finish without cooking the porridge longer.

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