Bring water to a boil in a 2 to 3-quart pot. Add salt. Whisk in polenta and continue whisking until it thickens a bit - polenta should no longer sink to the bottom when you stop whisking.
Reduce heat, cover, and simmer for 40 minutes. Every 10 minutes, stir vigorously, scraping the bottom and sides of pot.
Stir in butter. The polenta will start to thicken as it cools, so serve ASAP. Scoop into bowls and top with coconut milk, maple syrup, a sprinkle of cinnamon, raisins, and pecans.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/04/breakfast-polenta/