Bring the water or chicken broth to a boil over medium-high heat in a large saucepan. Add the salt.

Add the salt to the boiling water and gradually whisk in the polenta, stirring constantly to avoid lumps until it begins to thicken - about 5 minutes.

Reduce the heat to low, cover, and continue to cook, for about 20-25 minutes or until the polenta is creamy and tender, stirring about every 5 minutes.

If the polenta becomes too thick, add a little more water or broth to achieve the desired consistency, and if it's too thin, leave to cook a little more.

Remove the saucepan from the heat and stir in the grated Parmesan cheese and unsalted butter until well combined and creamy.

Taste and adjust with additional salt and freshly ground black pepper, if needed.

Serve the creamy Parmesan polenta immediately as a side dish or as a base for your favorite sauce or protein. Enjoy!