Ingredients for 6/8 people:
750gr cornmeal flour
250gr buckweath flour
2 liters water
4 garlic cloves
8 savage leaves
700gr half-fat mountain cheese (like Semuda)
Boil the water in a copper pan, add the salt and then sprinkle in the mixed flours little at a time.
Keep on stirring it for approximately 40 minutes.
Once cooked, put a layer of polenta in a terrine; add a layer of cheese cut into pieces, then another layer of polenta and so on. End with the cheese.
Melt the butter in a saucepan with the garlic and the sage until it turns nutty brown color and pour it over the polenta.
Enjoy your meal!