Valtellina - Polenta taragna

[@MrJustinpb]

My Nonno immigrated from Sondrio, Lombardy to Australia after WW2. He used to make me a dark-coloured buckwheat polenta with cheese melting in it when I was a child He died before I could learn what its called, what's in it and how to make it. On a mission to figure it out to continue the tradition. Any clues?

[@nuvolab]

kzbin.info/www/bejne/pJamgouIhp2Xbbdh----kzbin.info/www/bejne/p4W3h3psibeifKdh----for 6/7 people: 700g. of yellow flour, 300 of buckwheat flour, 400g. of cheese (cow's milk) seasoned, butter 300g. in a pot not (if there is a cauldron) pour lt. of water, salt to taste, when it boils pour the flour (already mixed), use a whisk so no lumps form, then use something wooden to continue (calibrate it for about an hour) the butter I recommend you put it a little during cooking and the rest towards the end, put the cheese a few minutes before removing it from the heat, ciaoooo