Method
1. Pre-heat oven - 180°C / 355°F
2. Grease a madeleine pan generously with butter and add fresh sage to each hole
3. Add instant polenta, all purpose flour and baking soda to a clean medium bowl
4. Add parmesan cheese and gruyère cheese to the dry ingredients
5. Add fresh sage, salt and black pepper to the dry ingredients
6. Mix until combined then set aside
7. Melt butter in the microwave on low, or on the stove
8. Add buttermilk and egg to the large mixing bowl
9. Whisk until combined
10. Transfer dry ingredients to batter
11. Mix until well combined
12. Spoon batter into cookies
13. Bake until golden brown - 10 min, 180°C / 355°F
14. Serve