NorwayBreakfast
Rømmegrøt – Norwegian Sour Cream Porridge
Rømmegrøt is a traditional Norwegian sour cream porridge, rich and creamy, made by cooking down full-fat sour cream until its butterfat separates. This fat is then skimmed off and reserved, while the remaining sour cream is thickened with flour and milk to create a smooth, warm porridge. It's typically served warm, topped with a sprinkle of sugar and cinnamon, and a drizzle of that reserved butterfat.
43 minServes 4
Method
4 steps · 43 min total
- 01
Cook Sour Cream
Start by cooking the full-fat sour cream in a covered saucepan over medium heat for about 5 minutes. This helps it warm through and prepares it for the next stage. - 02
Release the Fat
Lower the heat, then whisk in half of the flour until it's completely smooth and no lumps remain. Continue to cook, stirring occasionally, until you see the butterfat start to separate and pool on the surface. Use a spoon to carefully skim off as much of this golden fat as you can, transferring it to a small bowl for serving later. If your sour cream doesn't release much fat, don't worry; you can always use melted butter instead.
