Breakfast · Norwegian

Rommegrot (Norwegian Sour Cream Porridge)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · July 9, 2026

This creamy Norwegian porridge is pure comfort in a bowl, built from full fat sour cream, flour, and milk cooked slowly until thick and silky. It is traditionally topped with melted butter (or the fat rendered from the sour cream), a shower of sugar, and warm cinnamon. Once you get the rhythm of whisking, it comes together faster than you would expect.

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Rommegrot (Norwegian Sour Cream Porridge)

Why you'll love this

  • Rich, creamy, and deeply comforting on a cold morning.
  • Made from simple pantry and fridge staples.
  • A genuine taste of Norwegian tradition at home.
  • The butter, sugar, and cinnamon topping is irresistible.

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 tsp salt
  • for sprinkling sugar
  • for sprinkling ground cinnamon
  • to taste butter

Equipment

  • heavy saucepan
  • whisk
  • small bowl
  • ladle

Instructions

  1. Add the sour cream to a saucepan, cover, and cook over medium heat for about 5 minutes, until it is warmed through and just starting to bubble gently at the edges.
  2. Lower the heat and whisk in half of the flour until fully smooth with no dry streaks. Keep cooking, stirring now and then, until fat begins to pool and separate on the surface (this is the good stuff). Spoon off as much of that fat as you can into a small bowl and set it aside for topping. If none releases, do not worry, you can finish with butter instead.
  3. Whisk in the remaining flour, then pour in the milk slowly in a thin stream while whisking constantly, which keeps the porridge lump-free and glossy. Continue cooking on low for about 5 minutes until it thickens to a pourable pudding, then stir in the salt.
  4. Ladle the warm porridge into bowls and top each with the reserved fat (or a pat of butter), a generous sprinkle of sugar, and a dusting of cinnamon. Serve right away while it is hot and creamy.

Tips from the kitchen

  • Whisk constantly while adding the milk to prevent lumps; a wire whisk works far better than a spoon here.
  • Keep the heat low once the flour goes in so the porridge thickens gently without scorching on the bottom.
  • Do not skip the salt at the end; it balances the sweet toppings and keeps the porridge from tasting flat.

Estimated nutrition per serving: 420 cal · 8g protein · 30g carbs · 30g fat

Make it your own

  • Use lower fat sour cream if you prefer, and top with melted butter since less fat will render out.
  • Swap cinnamon for cardamom for a more Scandinavian flavor.
  • Add a splash more milk if you like a looser, spoonable consistency.

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, stirring in a little milk to loosen it back to a creamy texture.

Good to know

Why did my porridge turn out lumpy?
Lumps usually form when the milk goes in too fast or the whisking stops. Add the milk in a slow stream and whisk constantly, and reduce the heat so it thickens gradually.
No fat separated from my sour cream. Is that normal?
Yes, especially with lower fat sour cream. Just top the finished porridge with a pat of butter instead.
Can I make rommegrot ahead of time?
Yes. Cook it fully, refrigerate, then reheat with a splash of milk to bring back the creamy texture before serving.
Is this a breakfast or a dessert?
Traditionally it is eaten at breakfast or as a hearty treat, but the sweet toppings make it comforting any time of day.

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