Hearty Albanian Harapash: Savory Yogurt & Cornmeal Porridge

In a medium saucepan, bring 1 cup of water to a boil over medium-high heat.

Once boiling, slowly whisk in the 1/2 cup of fine cornmeal and 1/2 teaspoon of salt, stirring constantly to prevent lumps.

Reduce the heat to low and continue to cook, stirring frequently, for 10-12 minutes, or until the cornmeal has thickened to a porridge consistency and is cooked through.

Remove the saucepan from the heat and stir in the 1 cup of plain whole milk yogurt until well combined and creamy.

In a small skillet, melt the 1 tablespoon of unsalted butter over medium heat. If using, add the 1/4 teaspoon of red pepper flakes and cook for 30 seconds until fragrant.

Divide the Harapash into two bowls and drizzle the melted butter (and pepper flakes, if used) over each serving.

Serve warm.