Go Back
Norwegian Rommegrot Recipe

Norwegian Rommegrot Recipe

5 from 1 vote
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.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 Servings
Course: Breakfast, Dessert
Cuisine: Norwegian
Calories: 394
Ingredients Equipment Method Notes

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

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.

Method
 

Preparation
  1. In a mixing bowl, whisk together the sour cream and all-purpose flour until well combined.
  2. Set aside the sour cream mixture and allow it to rest for 30 minutes.
  3. In a separate saucepan, heat the whole milk over medium heat until it starts to simmer. Do not let it boil.
  4. Remove the saucepan from heat and set it aside.
Cooking the Base
  1. In a large pot, melt the unsalted butter over medium-low heat.
  2. Gradually add the sour cream mixture to the pot while continuously stirring with a wooden spoon.
  3. Cook the mixture over medium-low heat, stirring constantly, until it thickens and turns a pale yellow color.
  4. Slowly pour in the warm milk, whisking vigorously to combine the ingredients.
  5. Continue cooking the mixture over medium-low heat, stirring constantly, until it reaches a creamy consistency.
  6. Add the granulated sugar and salt to the pot, stirring until fully dissolved.
Simmering and Thickening
  1. Reduce the heat to low and let the Rommegrot simmer gently for about 10-15 minutes, stirring occasionally.
  2. Keep an eye on the consistency and adjust the heat as needed to prevent the mixture from sticking to the bottom of the pot.
  3. The Rommegrot should continue to thicken during this time.
Serving
  1. Remove the pot from heat and let the Rommegrot cool slightly.
  2. Serve the Rommegrot warm in individual bowls or dessert dishes.
  3. 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.