Polenta with Mushrooms
Pour 1 3/4 liters of water and the milk into a large pot and bring to a boil. Season with salt. Slowly stir in the cornmeal.
Leave the polenta to simmer over low heat for about 45 minutes, stirring frequently.
Trim and thinly slice the mushrooms. Fry the diced vegetables in some olive oil over medium heat. Add the mushrooms and fry for a further 2 minutes and then pour in the cream. Season with salt and pepper.
Cut the gorgonzola into cubes and shower over the polenta. Simmer until cheese has melted.
Transfer the polenta to a plate, cover with the mushroom sauce and serve garnished with parsley.