Polenta with Mushrooms and Gorgonzola Cheese

Wipe the mushrooms clean with kitchen paper, cut off the stem ends. Cut mushrooms into thin slices. Mix with lemon juice. Wash and dry the parsley. Pluck from stems and chop finely. Peel garlic and cut into thin slices. Sauté mushrooms in oil over high heat. Add parsley and garlic and fry briefly. Deglaze with wine, pepper, salt and cook open at medium heat for about 10 minutes. Heat the milk and add salt. Stir in polenta and cook covered for about 5 minutes. Cut gorgonzola into cubes. Stir into the polenta with the mushrooms, season to taste and serve.

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