Rich, thick porridge made from sour cream and flour, topped with melted butter, sugar, and cinnamon. A traditional celebration food.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: melted butter pool, cinnamon, sugar
Accompaniments: cured meats, flatbread
Instructions
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1
Simmer sour cream in a heavy pot for 10 minutes, stirring constantly.
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2
Sift in half the flour, stir vigorously. Continue cooking until butter separates from the mixture. Skim off the melted butter and reserve it.
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3
Add remaining flour alternately with warm milk, stirring continuously to prevent lumps. Cook until thick and smooth.
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4
Serve hot in bowls, topped with reserved melted butter, sugar, and cinnamon.
Did You Know?
In old Norway, the amount of butter that separated from rommegrot was a measure of the sour cream's quality and the cook's skill.
Chef's Notes
Equipment Tips
- heavy-bottomed pot
- wooden spoon
- sieve
Garnishing
melted butter pool, cinnamon, sugar
Accompaniments
cured meats, flatbread
The Story Behind Rommegrot
Rommegrot is one of Norway's oldest celebration foods, dating back to at least the medieval period. This rich sour cream porridge was traditionally served at significant life events: births, weddings, and midsummer celebrations.
The dish requires considerable skill to prepare properly. The key technique is cooking the sour cream until its butterfat separates, which is then skimmed off and used as a topping. A generous pool of golden butter on top signals a well-made rommegrot.
While everyday porridge was made from simpler ingredients, rommegrot's lavish use of full-fat sour cream made it a luxury reserved for special occasions. Today it remains strongly associated with Norwegian heritage celebrations.
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