Let's cook.
Bring 2 cups of water to a boil in a medium saucepan over medium-high heat.
Once boiling, slowly whisk in the 1/2 cup fine cornmeal and 1/2 teaspoon salt, stirring constantly to prevent lumps.
Reduce heat to low and continue to simmer, stirring occasionally, for 10-12 minutes, or until the porridge thickens to a creamy consistency.
Remove the cornmeal porridge from the heat and let it cool slightly for 5 minutes.
In a separate bowl, whisk the 1 cup plain full-fat yogurt until smooth.
Divide the warm cornmeal porridge into two serving bowls.
Spoon half of the whisked yogurt over each bowl of porridge.
Drizzle each serving with 1/2 tablespoon olive oil and sprinkle with 1/8 teaspoon red pepper flakes, if desired, before serving warm.
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