Breakfast · Norwegian

Rommegrot (Norwegian Sour Cream Porridge)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · August 14, 2026

Rommegrot is a rich, comforting Norwegian porridge made by cooking full fat sour cream with flour and milk until it turns silky and thick. It's traditionally topped with a swirl of butter, a shower of cinnamon sugar, and it tastes like a warm hug in a bowl. Serve it for a slow weekend breakfast or a cozy treat any time you want something simple and satisfying.

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Rommegrot (Norwegian Sour Cream Porridge)

Why you'll love this

  • Just a handful of pantry staples turn into a rich, cozy bowl.
  • Naturally thick and creamy with no fancy technique required.
  • A classic taste of Norway you can make at home.
  • Cinnamon sugar topping makes it feel like a treat.

EveryDayMeal recipe

Rommegrot (Norwegian Sour Cream Porridge)

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

Ingredients

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

Equipment

  • Medium saucepan with lid
  • Whisk
  • Small bowl
  • Ladle

Instructions

  1. Add the sour cream to a saucepan, cover, and cook over medium heat for about 5 minutes, stirring now and then, until it loosens and warms through.
  2. Lower the heat and whisk in half of the flour until fully smooth, then keep cooking and stirring occasionally until you see fat begin to pool and separate on the surface, a sign the porridge is developing its classic richness.
  3. Spoon off as much of that released fat as you can into a small bowl and set it aside for topping. If little or no fat separates (common with lighter sour cream), just skip this and plan to top with butter later.
  4. Whisk in the remaining flour, then pour in the milk slowly while whisking constantly so the porridge stays lump free and glossy.
  5. Continue cooking on low for about 5 minutes, stirring, until the porridge is thick and smooth, then stir in the salt.
  6. Ladle into bowls and top with the reserved fat (or a pat of butter), a sprinkle of sugar, and a dusting of cinnamon. Serve warm.

Tips from the kitchen

  • Whisk constantly as you add the milk. That is the single best way to keep the porridge silky and lump free.
  • Use the highest fat sour cream you can find so the fat separates properly for that traditional buttery topping.
  • Keep the heat low once the flour goes in so the porridge thickens gently without scorching on the bottom.

Estimated nutrition per serving: 390 cal · 8g protein · 26g carbs · 28g fat

Make it your own

  • Stir a little vanilla or cardamom into the milk for a warmer, spiced flavor.
  • Top with a spoonful of berry jam or fresh berries for a fruity contrast.
  • Use lighter sour cream if you prefer, then finish with butter since less fat will separate.

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, adding a splash of milk and whisking to loosen it back to a smooth, creamy texture.

Good to know

Why isn't fat separating from my sour cream?
This usually means your sour cream isn't high enough in fat. It's not a problem, just skip the fat topping and finish each bowl with a pat of butter instead.
Can I make this ahead?
Yes. Cook it fully, cool, and refrigerate. Reheat with a little extra milk, whisking until smooth, since it thickens as it sits.
My porridge turned out lumpy. What happened?
Lumps come from adding milk too fast or not whisking enough. Add the milk in a slow stream while whisking constantly, and lower the heat if needed.
Is rommegrot sweet or savory?
The porridge itself is mild and just lightly salted. The sweetness comes from the cinnamon and sugar you sprinkle on top when serving.

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