In a large, heavy saucepan, bring the water to a boil and add the salt.
Gradually and slowly stir in the uncooked polenta (make sure to keep stirring to keep lumps from forming).
Reduce the heat to low and cook, stirring frequently, for 25 to 30 minutes; the polenta is done when, while stirring, it pulls away from the side of the saucepan.
Stir the melted butter, toasted pine nuts, basil, garlic, and Parmesan into the cooked polenta, then spread mixture into a buttered 8-inch square or 10-inch round pan or dish.
Let cool for at least an hour (you can make it in the morning, put it in the fridge, and it'll be ready for dinner).
To serve, slice polenta into wedges and brush with olive oil; sauté in butter until warmed through or grill over medium hot coals until lightly browned.
Serve with salsa cruda.
Adapted from a recipe posted to Gail's Recipe Swap by Beryl, who got it from the "Vegetables on the Grill" cookbook by Kelly McCune.