Let's cook.
Bring 2 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan over medium-high heat.
Once boiling, slowly whisk in the 1/2 cup of fine semolina, ensuring no lumps form. Reduce heat to low.
Continue to whisk occasionally as the semolina thickens, cooking for 5-7 minutes until it reaches a creamy, porridge-like consistency.
While the semolina cooks, melt 2 tablespoons of butter in a small skillet over medium heat. If using, add 1/4 teaspoon of red pepper flakes to the butter and cook for 30 seconds until fragrant.
Divide the cooked semolina porridge into two serving bowls.
Drizzle the melted butter, with or without red pepper flakes, over each serving.
Top each bowl with 1 tablespoon of plain yogurt before serving warm.
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