Polenta cröpa o crupa

Polenta cröpa o crupa is a traditional porridge originating from the Valtellina area of Lombardy, where it was once prepared by shepherds in the mountain pastures. Nowadays, this version of polenta in fiur is made with a combination of local dark buckwheat flour, cornmeal, potatoes, cream, cheese, and salt. The potatoes are boiled, puréed, then added to boiling cream in a pot, along with cornmeal and dark buckwheat flour. The mixture is continuously stirred until it becomes thick. For the final touch, cubes of semi-fat cheese are added to the polenta until they melt, and the dish is then ready to be served, typically on a basla, a traditional wooden serving dish.