•  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

  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.