Let's cook.
In a medium saucepan, bring 2 cups of water and 0.5 teaspoon of salt to a rolling boil over medium-high heat.
Once boiling, slowly whisk in 0.75 cup of fine semolina, pouring it in a thin stream to prevent lumps. Reduce heat to low.
Continue to whisk constantly for 2-3 minutes until the semolina thickens into a porridge-like consistency.
Cover the saucepan and let it simmer gently for 10 minutes, stirring occasionally to prevent sticking, until the semolina is fully cooked and creamy.
While the porridge simmers, melt 2 tablespoons of unsalted butter in a small skillet over medium heat until it just begins to brown slightly, about 2-3 minutes.
Divide the cooked semolina porridge evenly into two serving bowls.
Drizzle the browned butter over each serving.
Top each bowl with 0.25 cup of crumbled feta cheese and 1 tablespoon of fresh chopped parsley.
Serve immediately while warm.
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