Rommegrot Recipes and source for Toro Romme (sour cream) Grot mix from Norway.

Sour cream porridge with dried meats was festive food in the olden days and is still considered that today.  I like to add sugar and cinnamon to make it taste like cheesecake!

Rommegrot Recipe

1 2/3 cups 35 percent fat sour cream

1 1/4 cups flour
5 cups full fat milk
3/4 teaspoon salt

Sour cream porridge must be made from high fat (35%) natural sour cream, with no stabilizers or gelatin added. For the best results, use homemade sour cream.

Heat 2 1/2 dl (1 cup) whipping cream to 35 C (95 F), almost body temperature, then whisk in 2 tablespoons buttermilk. Let stand at room temperature at least 8 hours, until thickened.
Simmer sour cream, covered, about 15 minutes.
Sift over 1/3 of the flour. Simmer until the butterfat begins to leach out. Skim off the fat.
Sift over the remaining flour and bring to a boil. Bring the milk to a boil and thin the porridge to desired consistency. Whisk until smooth. Simmer about 10 minutes, and season with salt. Serve with the fat, sugar and cinnamon.


1 cup butter
1 cup all-purpose flour
3 cups half & half
1 cup whole milk
1/4 cup sugar
3/4 tps. salt

Melt butter in large microwave-safe bowl. Stir in flour with wire whisk. Cook until mixture bubbles; cook 30 seconds longer. Heat half & half and milk together; slowly add to flour mixture. Stir with wire whisk while mixing. Return to microwave until mixture begins to boil, about 2 minutes. Remove from microwave; stir in sugar and salt. Microwave 30 seconds longer. Add more hot milk if necessary to reach desired consistency. Service warm with melted butter, cinnamon, and sugar, if desired. Sixteen servings.

Buy Toro Romme grot mix at Marina Market for an even easier sour cream grot!


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