sage and polenta madeleines
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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