Corn polenta and Stilton muffin
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.