In a saucepan, bring salted water to a boil and stir in the buckwheat flour and corn flour, stirring continuously. If the polenta becomes too thick, extend with a tiny bit of warm water. Make while stirring for about an hour, then add the butter and make for another 15 min.
In the meantime, cut the cheese into thin slices, remove the polenta from the heat, add the cheese, stir heartily so that all the ingredients mix well. Pour onto a wooden board, cut up and divide evenly among the plates. Serving: Peasant sausage roasted on the grill.