Albanian Yogurt and Cornmeal Porridge (Harapash)

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

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

In a small skillet, melt the 2 tablespoons of butter over medium heat until it begins to foam and turn slightly golden brown, about 2-3 minutes.

Divide the Harapash into two serving bowls.

Drizzle the melted butter over each serving and sprinkle with 1/4 teaspoon of paprika.

Serve immediately.