Corn polenta and Stilton muffin

Serving size: 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

Featured in:
November 2010

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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