Rømmegrøt
Ultra-creamy, slightly tangy, and served with a generous drizzle of melted butter, sugar, and cinnamon (or jam if you prefer) — Rømmegrøt is one of Norway’s all-time favorite treats.
I first tried Rømmegrøt this summer on a trip through Norway and instantly fell for its velvety, custard-like texture. It’s rich, yes — something a hard-working farmer might need to get through a tough day’s work. But even if your daily grind is more laptop than livestock, a small bowl now and then is a pure indulgence.
Surprisingly, this creamy porridge is traditionally eaten in summer — especially on holidays like Midsummer. But honestly? I’d happily cozy up with it on a crisp fall morning too.
Rømmegrøt
Serves 8 or of 4 hungry Norwegians
1¾ cups (450 g) sour cream (about 35% fat, or crème fraîche)
¾ cup (90 g) all-purpose flour
2 cups (500 ml) whole milk
for serving: melted butter, sugar & cinnamon or jam (blueberry or raspberry work beautifully)
Warm the sour cream in a saucepan with a lid over low heat for ± 5 minutes.
Add about ¾ of the flour and whisk well to combine. Bring the mixture to a gentle boil. The fat will begin to separate and rise to the top. Skim off this fat and set it aside — you’ll use it later.
Meanwhile, heat the milk in another pan until just below boiling. Whisk the remaining flour and salt into the sour cream mixture. Stir well to avoid lumps.
Gradually add the warm milk while whisking constantly. Let it simmer gently for about 5 more minutes until the mixture thickens into a smooth, rich porridge.
Spoon into bowls and drizzle with the reserved fat and extra melted butter. Sprinkle with sugar and cinnamon or top with a spoonful of jam.
Tip: I stirred in some homemade blueberry compote — the tangy contrast is lovely with all that creaminess.
