Make a polenta not too hard, put it in a bag and form, on the table, the strands. Once cool cut into dumplings and warm them for a few seconds in boiling salted water. In a pan boil a little cream, pour the dumplings and let thicken. Serve on a plate sprinkled with plenty of smoked ricotta and pour the melted butter hot.
N.B. For this recipe you can also use polenta remained from the day before.