Tuesday 17th September 2019
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Serves 4
Preparation time: 5 minutes
Cooking Time: 35 minutes

For the muffin:
150g of easy cook corn polenta flour
3 whole free range eggs
½ teaspoon of baking powder
100g of Stilton
150g of butter
Pinch of ground nutmeg
Salt to taste

For the soup:
500g of freshly peeled pumpkin small diced
2lt of vegetable stock
1 dried chorizo sausage sliced
1 clove of garlic finely chopped
100g of butter
1 small bunch fresh thyme
salt and pepper to taste

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Recipe by Ivando de Serio, Head Chef of The Old Bakery

Corn polenta and Stilton muffin on pumpkin soup with chorizo sausage

To make the muffins, put all the ingredients in a blender and blend for 2 minutes, butter and flour the muffins tins, pour the mixture and bake on a pre-heated 180ºC oven for 25 minutes.

Meanwhile put half the butter in a pan and melt, add the garlic and thyme, cook for 3 minutes, add the pumpkin and wet with the vegetable stock and season. Cook for 25-30 minutes.

When ready discard the thyme add the rest of the butter and blend, serve with the muffin and slices of chorizo sausage.

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