Rømmegrøt – Norwegian Sour Cream Porridge
Rich sour cream porridge with melted butter and cinnamon — Norway's festive indulgence.
- Total
- 25 min
- Serves
- 4
Norway's celebratory sour cream porridge: full-fat sour cream cooked with flour and milk into a rich, thick porridge, served with melted butter, sugar and cinnamon. Rømmegrøt is festival and special-occasion food — indulgent, creamy and traditional. The pool of golden butter on top is the whole, glorious point.
Ingredients
- 2 cups Full fat sour cream
- 3/4 cup Flour
- 2 cups Milk
- 1 tsp Salt
- Sprinkling Sugar
- Sprinkling Cinnamon
- To taste Butter
Instructions
- ▢
- Cook the sour cream in a covered saucepan on medium heat for about 5 minutes.
- ▢
- Turn down the heat and add half of the flour and stir well with a whisk. Once the flour is fully incorporated, let the mixture continue to cook, stirring occasionally, until fat starts to release. 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.)
- ▢
- Whisk in the rest of the flour and then slowly add the milk, whisking constantly to avoid lumps. Let the porridge continue to cook on low heat for 5 minutes and then add salt.
- ▢
- Serve with sugar, cinnamon, and the fat from the porridge. If you're using lower fat sour cream you can top the rømmegrøt with some butter instead.
Nutrition (per serving)
- Calories
- 400
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 0 g
Adapted from scandinaviancookbook.com. Rewritten and re-photographed by MealIdeas.
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