Make the polenta: In the meantime, in a medium saucepan over excessive warmth, deliver the water or broth to a boil. Whereas whisking steadily to stop lumps, slowly pour within the cornmeal. Whisk within the salt, cut back the warmth to low, so the liquid is at a delicate simmer, cowl partially (to guard from eruptions), and prepare dinner, stirring sometimes, till thickened, about 10 minutes. Stir within the butter, a chunk at a time, till absolutely integrated. Style, and season with extra salt, if wanted.
