Pour the stock into a saucepan and then add the polenta bringing to a medium to low heat. Use a wooden spoon to stir the polenta as it soaks up the stock liquid and begins to form a consistency similar to mashed potato. Once the polenta has soaked up the majority of the stock turn the stove down to a low heat, continuing to stir often to ensure it does not stick. Watch that it does not bubble and pop too rapidly, as it can be quite dangerously hot!
Add a good pinch of salt and plenty of cracked pepper. Add the heaped tablespoon of macadamia nut butter (or other butter of choice) and stir through. Taste the polenta for seasoning and adjust as needed. Before serving, add the tablespoon of olive oil and stir through. This will loosen the polenta slightly; however if you feel it is too thick simply add some more stock or a little hot water. Cover the saucepan with a lid if not serving immediately, or otherwise spoon directly onto plates and finish with a drizzle of olive oil, more cracked pepper and crispy parsley leaves if you desire.
If serving with the crispy parsley leaves, simply bring a small pan to a medium to high heat. Add a lug of olive oil and then toss in the parsley. Be careful, as it will spit a little. Allow the parsley leaves to fry in the olive oil till crispy to touch, around 2 minutes. Serve with pan juices on top of the creamy polenta.