Hearty Albanian Yogurt and Cornmeal Porridge (Harapash me Kos)

Bring 2 cups of water to a boil in a medium saucepan over high heat.

Once boiling, slowly whisk in the 1/2 cup of fine cornmeal and 1/2 teaspoon of salt. Reduce heat to low.

Continue to whisk constantly for 2-3 minutes to prevent lumps, then switch to a wooden spoon.

Simmer the porridge, stirring occasionally, for 10-12 minutes, or until the cornmeal is cooked through and the mixture has thickened to a creamy consistency.

Remove the saucepan from the heat and let it cool slightly for 5 minutes.

Stir in the 1 cup of plain yogurt until well combined and smooth.

In a small pan, melt 2 tablespoons of unsalted butter over medium-low heat until it just begins to brown slightly, about 2-3 minutes.

Divide the porridge into two bowls, drizzle with the melted butter, and sprinkle with dried mint if desired. Serve warm.