Rømmegrøt – Norwegian Sour Cream Porridge

Name: Rømmegrøt – Norwegian Sour Cream Porridge
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Yield: 4 servings
Cuisine: Norway
Ingredients: 2 cups Full fat sour cream; 3/4 cup Flour; 2 cups Milk; 1 tsp Salt; Sprinkling Sugar; Sprinkling Cinnamon; To taste Butter

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Breakfast recipe with Norway flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 35 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Step-by-step instructions

▢ Cook the sour cream in a covered saucepan on medium heat for about 5 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 5 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.

Why this works on a weeknight

Rømmegrøt – Norwegian Sour Cream Porridge genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Skillet & One-Pan collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Rømmegrøt – Norwegian Sour Cream Porridge actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥘 Skillet & One-Pan Breakfast Norway ⚡ 30-Min Dinner