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Pulse the polenta in a blender so that the granules are less coarse. Made with this fine cornmeal, polenta is extra creamy, and it cooks in a fraction of a time.
Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until there are no lumps.
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for +-20 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. Cooking time will depend on the polenta grind.
Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts. Cover and let stand for 5 minutes to thickens.
Stir polenta and transfer to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 3 tablespoons unsweetened almond milk if desired.