Rømmegrøt is a rich Norwegian sour cream porridge made with 35% fat sour cream which may be hard to find in the U.S. so I have included a recipe to make your own sour cream here. Rømmegrøt is often served as a side dish to summer meals, alongside a Spekemat or fenalår (cured, dried leg of lamb or mutton, sort of like prosciutto) and flatbread. The sugar and cinnamon may make you think of breakfast, but in Norway this dish is considered savory and is an accompaniment to supper.
- 2 cup heavy cream
- 4 tablespoon cultured buttermilk
- 1 cup all-purpose flour
- 5 cup whole milk
- 1 teaspoon kosher salt, to taste
- sugar, to taste
- cinnamon, to taste
To make the sour cream: In a small saucepan set over low heat warm the cream to 95 F, almost body temperature, then whisk in buttermilk. Let stand at room temperature at least 8 hours, until thickened. Refrigerate once thickened until ready to use.
To make the porridge: Simmer 1 2/3 cup of the homemade sour cream in a large saucepan set over medium-low heat, covered, about 15 minutes. Sift in ⅓ of the flour, whisk to combine. Simmer uncovered, until the butterfat begins to leach out. Skim off the fat (reserve it). Sift in the remaining flour, whisk to incorporate and bring to a very low boil.
In a separate saucepan bring the milk to a simmer. Then working in batches of about 1‑cup each add the milk, whisking to incorporate until the porridge to desired consistency (you may not need all of the milk). Your goal is a smooth fairly thick consistency that barely holds its shape when scooped into a spoon.
Simmer about 10 minutes, and season with salt. Serve with the reserved fat (or additional sour cream), sugar and cinnamon on top.