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1
Bring the salted water to a full rolling boil in a heavy copper or cast-iron pot. Combine the maize flour and buckwheat flour — 70 to 30 by weight — and pour the mixture in a slow, steady stream into the boiling water, whisking constantly to prevent lumps forming. The surface should be free of dry clumps before stirring switches to a wooden paddle.
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2
Reduce the heat to a low simmer and cook, stirring continuously with a long-handled wooden paddle, for 45 minutes. The buckwheat fraction requires longer cooking than pure maize; the polenta is ready when it pulls cleanly from the sides of the pot and the raw-grain smell has given way to a deep, nutty aroma.
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3
Remove the pot from the heat entirely. Add the cubed Casera DOP and cold butter all at once. This is where the dish lives or dies: the cheese must meet residual heat only — direct heat causes the proteins to seize and the emulsion to break. Stir vigorously and continuously until the cheese and butter are fully absorbed and the polenta is unified and glossy throughout.
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4
Test the consistency: tilt the pot — the polenta should hold a mound yet flow slowly of its own weight. If it sets solid it has gone too far; if it runs freely it requires a further minute of stirring off heat to tighten.
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5
Transfer immediately to a warmed terracotta bowl and serve at once. Polenta concia is a live, hot dish; it cannot be successfully reheated and the cheese texture changes as it cools.