1 min read


'tis the season and all that jazz with this sour-cream-based porridge.

Rømmegrøt is a Norwegian porridge traditionally served during the winter months, particularly around Christmas. It has a sour-cream base, and it is very, very hearty. Submitted for your approval:

Porridge with a dollop of butter.
For those with children (or who simply are children at heart): Hide an almond in one of the bowls. The recipient will win a special prize of your choosing.


  • 2 cups sour cream
  • ½ cup + ⅓ cup flour
  • 1 ¾ cup whole milk
  • ¼ cup heavy cream
  • 1 tsp salt
  • Cinnamon, sugar, and butter for topping


  1. Boil sour cream in a medium pot for about 5 minutes.
  2. Strain the first ½ cup of flour into the pot. Stir vigorously.
  3. Reduce heat to low, and let simmer until butter starts forming on the surface. Spoon it off into a separate container.
  4. Stir in the final ⅓ cup flour, again vigorously. You want a smooth consistency.
  5. Gradually and slowly stir in milk and cream.
  6. Simmer for about 5 minutes, then stir in salt.

Serve in a bowl, topped with cinnamon and sugar. Some like to drizzle melted butter over the porridge; I, as any self-respecting Norwegian, prefer to cut off a piece of butter and let it melt in the center.

You can control heartiness and thickness by adjusting the milk/cream ratio.

For Something Simpler

Here in Seattle—and presumably in other cities where Norwegians get the respect we deserve—Scandinavian Specialties stocks bags of both rømmegrøt and its rice-based sibling, risengrøt. Grab them at will.

I mean, would advertisers lie to you? “Choosing TORO’s Rommegrøt means you are enjoying some of the very best that Norway has to offer.” Amen, TORO. Amen.