Corn polenta and Stilton muffin

Serving size: 4
Preparation time: 5 minutes
Cooking time: 35 minutes
Ingredients:

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


Featured in:
November 2010

METHOD
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.



Never miss a copy!

Big savings when you take out a subscription.

YOUR FAVOURITE NEEDS YOU! We need your nominations – Celebrating Lincolnshire’s food, drink and hospitality businesses in our Taste of Excellence Food and Drink Awards 2022. Click here to vote bit.ly/lincstasteawardsWe are asking you, customers and connoisseurs of the best eateries, hospitality venues, producers, pubs and venues, to send in your nominations for businesses across the county, between May and August, in the following categories:• Best Restaurant of the Year• Best Dining Pub of the Year• Best Tea or Coffee Shop of the Year• Best Farm or Local Shop of the Year• Best Food to your Door• Best Bakes or Sweet Treat of the Year• Best Drinks Product of the Year• Best Producer of the Year• Best Hotel of the Year• Best Wedding Venue of the Year• Best Bed and Breakfast of the Year• Best Self Catering Establishment of the Year• Best Newcomer of the Year• Business.VisitLincolnshire Green and Sustainable AwardClosing date for nominations 26th August 2022. ... See MoreSee Less

2 days ago  ·