Bring about 5 cups of water to boil in a 4-quart saucepan. Whisking constantly, add the polenta in a thin stream until all is incorporated. Stir with a wooden spoon until as thick and dense as Cream of Wheat and remove from the heat. Let stand.
In a 12-to 14-inch sauté pan, heat 4 tablespoons of the butter over medium heat until foaming. Add the garlic, and ramps and sauté until the ramps are wilted, 6 to 7 minutes. Add the lemon juice and zest, and wine and bring to a boil. Add the remaining 2 tablespoons butter, shake pan to emulsify, and season with salt. Keep warm.
Divide the polenta among 4 bowls and sprinkle evenly with Montasio cheese. Place plates under the broiler for 1 minute, or until cheese is melted and bubbly. Remove from broiler, top each with the ramp mixture, sprinkle with grated Montasio and serve immediately.