Bring the salted water to a boil, add the cornmeal flour gradually, whisking constantly. Cook for about 40 minutes and then add the Casolét cheese.
Put a few slices of Mortandela in a hot skillet and brown well on both sides, “flame” with Groppello di Revò. Finish with a pat of butter.
Pour the polenta on the serving plate and complete with the flamed Mortandela, top with the pan drippings.