Parmesan, Polenta, and Sage Madeleines

by

Drop

POSTED Tue, May 5, 2020

Serves

12

Total Time

20 MINS

Calories

99

A savory take on the traditional madeleine, with crispy sage and a buttery polenta crumb. Perfect for a quick but decadent weekend brunch!

recipe-image

    INGREDIENTS


  • Fresh sage icon
    Fresh sage

    12 (about 3.6 g)

  • Instant polenta icon
    Instant polenta

    50 g (about ¼ cup)

  • All purpose flour icon
    All purpose flour

    20 g (about 2 ½ tablespoons)

  • Baking soda icon
    Baking soda

    ½ teaspoon (about 2.33 g)

  • Parmesan cheese icon
    Parmesan cheese

    75 g (about ½ cup)finely grated

  • Gruyère cheese icon
    Gruyère cheese

    75 g (about ¼ cup)grated

  • Fresh sage icon
    Fresh sage

    5 g (about 16 ⅔)finely chopped

  • Black pepper icon
    Black pepper

    3 g (about 1 ⅜ teaspoons)freshly ground

  • Sea salt icon
    Sea salt

    1 dash (about 0.81 g)

  • Salted butter icon
    Salted butter

    25 g (about 1 ¾ tablespoons)

  • Buttermilk icon
    Buttermilk

    100 g (about ½ cup)

  • Egg icon
    Egg

    1 (about 50 g)

    METHOD


  • 1. Pre-heat oven - 180°C
  • 2. Prepare a clean madeleine pan
  • 3. Place fresh sage on the madeleine pan
  • 4. Add instant polenta, all purpose flour and baking soda to a clean medium bowl
  • 5. Add parmesan cheese and gruyère cheese to the dry ingredients
  • 6. Add fresh sage to the dry ingredients
  • 7. Add black pepper to the dry ingredients
  • 8. Add sea salt to the dry ingredients
  • 9. Mix until combined then set aside
  • 10. Add salted butter to a clean large mixing bowl
  • 11. Melt in microwave
  • 12. Add buttermilk and egg to the large mixing bowl
  • 13. Whisk until combined
  • 14. Transfer dry ingredients to batter
  • 15. Mix until well combined
  • 16. Spoon batter into cookies
  • 17. Bake until golden brown - 10 min, 180°C
  • 18. Serve

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