Bring 4 cups water or broth to a boil in a medium saucepan
Add 1 teaspoon salt
Reduce heat to low
Slowly whisk in 1 cup polenta or coarse cornmeal
Stir constantly for 1 to 2 minutes to prevent lumps
Cook on low, stirring often, for 20 to 30 minutes until thick and creamy
Add more water if needed to reach desired consistency
Stir in 2 tablespoons butter
Stir in 1/2 cup grated Parmesan cheese, if desired
Taste and adjust salt
Serve hot