sage and polenta madeleines

  • ⅓ cup (55g) instant polenta
  • 2 tablespoons plain (all-purpose) flour, sifted 
  • ¼ teaspoon bicarbonate of (baking) soda, sifted 
  • ½ cup (40g) finely grated parmesan 
  • sea salt and cracked black pepper 
  • 20g butter, melted 
  • 1 egg 
  • ⅓ cup (80nl) buttermilk 
  • 12 sage leaves
    finely grated parmesan, extra, to serve
  1. Preheat oven to 180°C (355°F). Place the polenta, flour, bicarbonate of soda, parmesan, salt and pepper in a bowl and mix well to combine. Add the butter, egg and buttermilk and stir until smooth. Lightly grease 12 madeleine moulds and place a sage leaf in the base of each. Spoon the polenta mixture on top of the sage leaves and bake for 8–10 minutes or until cooked when tested with a skewer. Turn out onto a wire rack and sprinkle with extra parmesan to serve. Makes 12.

+ Serve the madeleines warm or at room temperature as a savoury snack with cheeses and a glass of wine.

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