What is Rømmegrøt? Good question. In this week’s What’s New Wednesday, we will answer that question.
Rømmegrøt is a Norwegian porridge made with sour cream. Rømme translates to sour cream while grøt means porridge.
This Rømmegrøt bowl hails from Norway carved by John Johnsen Mork in 1867. It is supported by four legs and covered with a lid. Information with the bowl suggests, “Rømmegrøt was served in some families in large enough bowls to be a one-course complete meal.”
We have shared Silvia Lawrence’s recipe from her website “Scandinavian Cookbook”, so you can make your own traditional sour cream porridge!
Porridge
- 2 cups full fat sour cream
- 3/4 cup flour
- 2 cups milk
- 1 tsp salt
Topping
- sugar
- cinnamon
- butter (optional, if using lower fat sour cream)
Instructions
- Cook the sour cream in a covered saucepan on medium heat for about five minutes.
- Turn down the heat and add half of the flour and stir well with a whisk. Once the flour is fully incorporated, let the mixture continue to cook, stirring occasionally, until fat starts to release. Use a spoon to gather as much of the fat as you can in a small bowl, saving for later. (Don't worry if you can't get any fat – in that case you can add butter later).
- Whisk in the rest of the flour and then slowly add the milk, whisking constantly to avoid lumps. Let the porridge continue to cook on low heat for five minutes and then add salt.
- Serve with sugar, cinnamon and the fat from the porridge. If you're using lower fat sour cream you can top the rømmegrøt with some butter instead.