Parmesan, Polenta, and Sage Madeleines

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    Total Time
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based on 1 ratings

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

recipe updated Oct 8, 2019


  • Fresh sage icon
    Fresh sage
  • Instant polenta icon
    Instant polenta
    50g (about 4¾ tbsp)
  • All purpose flour icon
    All purpose flour
    20g (about 2½ tbsp)
  • Baking soda icon
    Baking soda
    about ½ teaspoon (2g)
  • Parmesan cheese icon
    Parmesan cheese
    75g (about ½ cup)
  • Gruyère cheese icon
    Gruyère cheese
    75g (about 5½ tbsp)
  • Fresh sage icon
    Fresh sage
    2½ tbsp
  • Black pepper icon
    Black pepper
    1½ tsp
  • Sea salt icon
    Sea salt
    about ⅛ teaspoon (1g)
  • Salted butter icon
    Salted butter
    25g (about 1¾ tbsp)
  • Buttermilk icon
    100ml (½ cup)
  • Egg icon
    1 (50g)


  • kCook icon Grater
  • kCook icon Whisk
  • kCook icon Microwave
  • kCook icon Wooden spoon
  • kCook icon Madeleine pan
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl

Step preview

  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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