Recipe byThe ZestyPlate Kitchen
A traditional Norwegian sour cream porridge, rich and silky, served warm with sugar, cinnamon and a drizzle of its own butterfat.
Rommegrot is a thick Norwegian sour cream porridge, rich and soothing, finished with cinnamon sugar and a little pool of melted butter. It turns up at Christmas, weddings and other special days, though it is just as welcome on a cold morning. A handful of plain ingredients become something genuinely comforting.
Jump to recipe
Prep 5 min
Cook 20 min
Total 25 min
Medium
Scale:
- 2 cups Full Fat Sour Cream
- 3/4 cup Flour
- 2 cups Milk
- 1 tsp Salt
- Sprinkling Sugar
- Sprinkling Cinnamon
- To taste Butter
Preparation
- Cook the sour cream in a covered saucepan over medium heat for about 5 minutes.
- Lower the heat and whisk in half the flour. Once it's fully worked in, let it carry on cooking, stirring now and then, until fat starts to come out. Spoon off as much of that fat as you can into a small bowl and keep it for later; don't worry if none appears, as you can use butter instead.
- Whisk in the rest of the flour, then pour in the milk slowly, whisking the whole time to keep it lump-free. Let the porridge cook on low for 5 minutes, then stir in the salt.
- Serve with sugar, cinnamon and the reserved fat. If you used lower-fat sour cream, finish with a little butter instead.
Tips from the ZestyPlate Kitchen
- Reach for full-fat sour cream; it gives the richest porridge and the proper result.
- Add the flour bit by bit and keep whisking so it stays smooth.
- Pour the milk in slowly while you whisk to keep the texture silky.
- Top it the traditional way, with cinnamon sugar and a little melted butter.
Frequently Asked Questions
It's a festive Norwegian dish that appears at Christmas, weddings and celebrations, but it also does duty as everyday warming food.
Full-fat sour cream releases its butterfat as it cooks. By tradition that golden fat is skimmed off and spooned back over the porridge to serve.
You can, but it won't release the same fat. Just finish the porridge with a little melted butter instead.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!