Corn porridge with milk mushrooms

500 ml milk
what kind of milk should I choose? we'll show

400 g cornmeal

300 g mushrooms

50 g butter

20 g parsley

4 garlic cloves

1 pinch of saffron

? lemon

1 tbsp. olive oil

black pepper

salt

Arbitrarily chop the mushrooms, until ready to fry in olive oil, when you are liquid, it is necessary to evaporate, add the mushrooms finely chopped garlic, when the smell of garlic will become strong - remove the mushrooms from the plate.

Milk 1:1 to combine with water, bring to a light boil on low heat, put the saffron, pepper and salt, stir, gradually add the corn grits while stirring, cooking 3 minutes

Once the porridge begins to thicken, add the mushrooms, stir and cook for 3 minutes, remove from heat.

Melt the butter in a pan, bring it to the boil, add the lemon juice, chopped parsley, stir, remove from heat.

Served with corn porridge with milk and mushrooms topped with the prepared sauce.