1 208 208 208c52 0 99. This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. Rømmegrøt: a warmed Norwegian norweigen foods tradition!

Rømmegrøt is a warmed Norwegian pudding that our family likes to eat with a hefty drizzle of melted butter and a good sprinkling of cinnamon sugar. It’s a longtime family tradition from my husband’s side! Rømmegrøt is a warmed Norwegian pudding eaten with a drizzle of melted butter and a good sprinkling of cinnamon, a longtime family tradition. Rømmegrøt is a Norwegian Family Tradition My heritage is mostly German. I had been hearing about Rømmegrøt in different conversations across his family.

While Blake’s family members were saying I should try rømmegrøt, some were also telling me to give lutefisk a fair shot. Now I’m a fairly adventurous eater, but I could die quite happily never letting lutefisk cross my lips. It’s just something I don’t feel the need to accomplish in my lifetime. Norwegian foods together in my mind, summing them both up as unworthy of my taste buds.

Be sure to also try a couple more of our favorites, this Sour Cream Coffee Cake with Cinnamon Ripple and our favorite Sour Cream Banana Bread! Sons of Norway and my First Rømmegrøt Experience It was a cold March day, sun-less and dreary, when we visited the Sons of Norway in Fargo, North Dakota with Blake’s family. Stepping inside, there really was no evidence that we were actually in Fargo. The place gave a nod to its Norwegian ancestry everywhere we turned. The whimsical wood carvings of trolls, beautiful rosemåling, huge framed paintings of valiant Vikings, and oh-so-lovely wallpaper designs were the only decor in this space of dark paneled walls. It was here that I ran head-on into my first experience with rømmegrøt. And I gave in and let the kind lady hand me a bowl of this simple, warm Norwegian pudding.

I was advised to pour some melted butter over the top, followed by a generous sprinkling of cinnamon sugar. With more butter and more cinnamon sugar the second go ’round. Because, first, I wanted to make this at home because it was so delicious. And, second, I wanted to preserve a bit of Blake’s heritage, to pass this tradition on down to our own daughters. I was immediately invited back into the kitchen, where I met Vivian. Standing at the stove with a red apron tied around her back, Vivian was stirring the thickening milk mixture, watching the thermometer rise. She chatted me through the recipe and was happy to share it with me.