Rømmegrøt – Norwegian Sour Cream Porridge

Breakfast · Norway classic.

Ingredients

• 2 cups Full fat sour cream
• 3/4 cup Flour
• 2 cups Milk
• 1 tsp Salt
• Sprinkling Sugar
• Sprinkling Cinnamon
• To taste Butter

Method

1. Heat the pan — Cook the sour cream in a covered saucepan on medium heat for about 5 minutes. ▢
2. Stir — Turn down the heat and add half of the flour and stir well with a whisk.
3. Mix together — Once the flour is fully incorporated, let the mixture continue to cook, stirring occasionally, until fat starts to release.
4. Add ingredients — 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. Add ingredients — Whisk in the rest of the flour and then slowly add the milk, whisking constantly to avoid lumps.
6. Heat the pan — Let the porridge continue to cook on low heat for 5 minutes and then add salt. ▢
7. Serve — Serve with sugar, cinnamon, and the fat from the porridge.
8. Continue cooking — If you're using lower fat sour cream you can top the rømmegrøt with some butter instead.

More Norway recipes

• Authentic Norwegian Kransekake
• Brun Lapskaus (Norwegian Beef Vegetable Stew)
• Cinnamon buns
• Fiskesuppe (Creamy Norwegian Fish Soup)
• Fyrstekake – Norwegian Prince Cake
• Karbonader (Lean Beef Patties) with Caramelized Onions