Into a small saucepan or pot, place 1/3 cup semolina, 3/4 cup soymilk/milk and 3/4 cup water. I cheat and boil the kettle so that it cooks faster. If you're making a cup of tea in the morning, then really it's the most effective way of having both tea and semolina in the table at the same time. Turn the heat up - the higher it is, the faster it cooks, but you'll need to be a little careful later on.
After a few minutes, the semolina is thickening nicely. Some people choose to stop the cooking here and eat it soupy, as though it were a congee. Needless to say, I'm not one of those people. Semolina, like it's hip cousin Polenta or my darling favourite Custard, should be eaten thick. ('Pouring' custard is a travesty and should be outlawed.) If it falls off my spoon, then it's too thin. I wait until after the mixture has reached boiling point. You might not want to do that if you use real milk, but I use soy, so I can cook it to as hot as I like. Be careful, though, because if it's really thick then it will spit a little. Remember that it will thicken as it cools, so really you can stop the cooking process a little earlier than your 'perfect' consistency.
This is how I like my semolina: if I can draw a spoon through it and actually see the bottom of the pot for a second before it closes over, then I can take it from the heat. I'm actually very quick about the spoon-action here, contrary to the photography. (I had to take a photo like 4 times to get one that captured the exact moment the pot was showing.)
When in doubt, this is how you know it's good. The semolina is thick and falls into a pile before slowly oozing back into the rest of the pot, instead of streaming off of the spoon as it did only a few minutes earlier.
When my semolina holds its shape like the photo above, I generally move it into a bowl. Some people like to drizzle it with a little more milk and a sprinkling of sugar. I'll confess that on occasion, I've eaten semolina as a dessert, cooked exactly as above except drizzled with a touch of maple syrup. (We all know that maple syrup is far superior to every other sugar in existence, though I think palm sugar deserves an honourable mention too.) Generally I just eat it straight - and some nights, when I have an upset stomach and a strong case of laziness, I just eat it straight from the pot.