Starting at low to medium heat and increasing as the liquid gets hot, bring the water, milk and salt to a boil in a large saucepan (heating on high from the start can scorch the milk solids). Add the polenta, reduce the heat, and cook slowly, stirring occasionally, for about 30 minutes, or until the mixture is thick and creamy. Remove from heat, add butter as you see fit, then cover and let stand for up to 5 minutes. The butter should be melted at this point; stir into the polenta, then transfer to a serving bowl.
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