Norwegian Rommegrot Recipe

Norwegian Rommegrot Recipe is a traditional dish that has been enjoyed in Norway for generations. This recipe is a creamy porridge made from a few simple ingredients, typically consisting of sour cream, flour, and butter.

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5 from 1 vote

Prep Time: 40

Cook Time: 30

Total Time: 1 10

Course: Breakfast, Dessert

Cuisine: Norwegian

Keyword: Norwegian Rommegrot Recipe

Servings: Servings

Calories: 394 kcal

Equipment

Large mixing bowl: Used to whisk together the sour cream and flour.
Saucepan: Used to heat the milk and warm the Rommegrot base.
Large pot: Used to cook and thicken the Rommegrot mixture.
Wooden spoon: Used for stirring the Rommegrot base and mixture.
Whisk: Used to combine the warm milk with the Rommegrot base.
Individual bowls or dessert dishes: Used for serving the Rommegrot.
Optional garnishes (cinnamon or lingonberry jam): Used for adding flavor to the served Rommegrot.

Ingredients

2 cups sour cream
1 cup all-purpose flour
4 cups whole milk
1/2 cup unsalted butter
1/2 cup granulated sugar
1/4 teaspoon salt

Instructions

Preparation

In a mixing bowl, whisk together the sour cream and all-purpose flour until well combined.
Set aside the sour cream mixture and allow it to rest for 30 minutes.
In a separate saucepan, heat the whole milk over medium heat until it starts to simmer. Do not let it boil.
Remove the saucepan from heat and set it aside.

Cooking the Base

In a large pot, melt the unsalted butter over medium-low heat.
Gradually add the sour cream mixture to the pot while continuously stirring with a wooden spoon.
Cook the mixture over medium-low heat, stirring constantly, until it thickens and turns a pale yellow color.
Slowly pour in the warm milk, whisking vigorously to combine the ingredients.
Continue cooking the mixture over medium-low heat, stirring constantly, until it reaches a creamy consistency.
Add the granulated sugar and salt to the pot, stirring until fully dissolved.

Simmering and Thickening

Reduce the heat to low and let the Rommegrot simmer gently for about 10-15 minutes, stirring occasionally.
Keep an eye on the consistency and adjust the heat as needed to prevent the mixture from sticking to the bottom of the pot.
The Rommegrot should continue to thicken during this time.

Serving

Remove the pot from heat and let the Rommegrot cool slightly.
Serve the Rommegrot warm in individual bowls or dessert dishes.
You can enjoy it as is or garnish it with a sprinkle of cinnamon or a dollop of lingonberry jam, if desired.

Notes

Make sure to whisk the sour cream and flour thoroughly for a smooth base.

Use a heavy-bottomed pot to prevent the mixture from sticking or scorching.

Stir the Rommegrot constantly while adding the warm milk to avoid lumps.

Adjust the heat as needed to maintain a gentle simmer and prevent burning.

Keep an eye on the consistency, as the Rommegrot will continue to thicken as it simmers.

Stir the Rommegrot occasionally during the simmering process to prevent it from sticking.

Add the sugar and salt gradually, tasting and adjusting to your preferred level of sweetness.

Nutrition

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