Let's cook.
In a medium saucepan, combine 2 cups milk and 0.5 teaspoon salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent scorching.
Once simmering, slowly whisk in 0.5 cup fine semolina in a steady stream to prevent lumps. Continue whisking constantly for 2-3 minutes until the semolina is fully incorporated and the mixture begins to thicken.
Reduce the heat to low and continue to cook, stirring frequently, for 5-7 minutes, or until the porridge reaches a thick, creamy consistency.
Remove the saucepan from the heat and stir in 1 tablespoon unsalted butter until melted and fully combined.
Divide the semolina porridge evenly into two serving bowls.
Garnish each serving with 1 tablespoon crumbled feta cheese and 0.5 tablespoon chopped fresh parsley. Serve immediately.
Save this recipe so you can find it again.