Breakfast · Norwegian

Rommegrot (Norwegian Sour Cream Porridge)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · October 18, 2026

Rommegrot is a rich, old-fashioned Norwegian porridge built on full-fat sour cream, flour, and milk. It cooks up thick and velvety, and the real magic is the buttery fat that rises to the top so you can drizzle it right back over the bowl. Finished with cinnamon sugar, it feels like a warm hug on a cold morning.

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Rommegrot (Norwegian Sour Cream Porridge)

Why you'll love this

  • Pure cozy comfort in a bowl with just a handful of pantry staples.
  • That buttery fat drizzle on top is rich and totally unique.
  • A real taste of Norwegian tradition you can make on a weekend morning.
  • Finishes with simple cinnamon sugar everyone loves.

EveryDayMeal recipe

Rommegrot (Norwegian Sour Cream Porridge)

Prep
5m
Cook
20m
Total
25m
Serves
4
Level
Medium

Ingredients

  • 2 cups full-fat sour cream
  • 3/4 cup all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • to taste granulated sugar, for serving
  • to taste ground cinnamon, for serving
  • to taste butter, for serving (optional)

Equipment

  • Medium saucepan with a lid
  • Whisk
  • Small bowl for reserved fat

Instructions

  1. Add the sour cream to a saucepan, cover, and cook over medium heat for about 5 minutes, until it loosens and turns glossy and warm.
  2. Lower the heat and whisk in half of the flour until fully smooth with no dry streaks. Keep cooking and stirring occasionally until you see fat starting to pool and release on the surface, which gives the porridge its signature richness.
  3. Spoon off as much of that released fat as you can into a small bowl and set it aside to drizzle on later. If no fat releases (common with lighter sour cream), don't worry, you can top with melted butter instead.
  4. Whisk in the remaining flour, then pour in the milk slowly while whisking constantly so the porridge stays silky and lump-free.
  5. Let it simmer gently on low heat for about 5 minutes, until thick and spoonable, then stir in the salt and taste.
  6. Spoon into bowls and serve warm, topped with the reserved fat (or a pat of butter) and a generous sprinkle of sugar and cinnamon.

Tips from the kitchen

  • Keep the heat low once the flour goes in and whisk steadily, since high heat and lumps are the two things that can go wrong here.
  • Don't skip skimming the fat if it releases, as drizzling it back over the top is the most traditional and tastiest finish.
  • If the porridge gets too thick, whisk in a splash more warm milk until it reaches a smooth, spoonable consistency.

Estimated nutrition per serving: 390 cal · 8g protein · 28g carbs · 27g fat

Make it your own

  • Swap the cinnamon sugar for a drizzle of honey or a handful of berries.
  • Use whole milk for the richest texture, or lighter milk for a thinner porridge.
  • Top with toasted almonds or a pinch of cardamom for extra warmth.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, whisking in a splash of milk to loosen it back to a smooth consistency.

Good to know

Why isn't any fat releasing from my porridge?
That usually means your sour cream wasn't full-fat enough. It's fine, just top each bowl with a pat of butter instead for the same rich finish.
How do I avoid lumps?
Whisk the flour in fully before adding the milk, then pour the milk in slowly while whisking constantly over low heat.
Can I make this ahead?
Yes, cook it ahead and refrigerate, then reheat with a little extra milk whisked in since it thickens as it cools.
Is rommegrot sweet or savory?
It's gently savory on its own, then finished with sugar and cinnamon at the table, so it lands somewhere comforting in between.

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