Wash chicken legs and pat dry. Peel onions and garlic and chop finely. Wash, peel and chop the celery. Drain capers. Mix well sornstarch with a little water.
Fry chicken legs in oil all around and then remove from the pan. Sauté in the frying residue onions, capers, celery, parsley and garlic. Deglaze with white wine vinegar and boil down a bit. Pour over chicken soup and add the chicken legs. Cover and simmer about 25 minutes. Season with salt and pepper. Mix well again cornstarch and thicken the sauce.
For the polenta boil milk and stir in the corn meal. Soak until the polenta is soft. Add Gorgonzola into small pieces, season with salt and pepper.