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Polenta Madeleines

Delicious as an Autumn or Thanksgiving side or an appetizer served warm with butter and honey

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 portions
Author Valerie Lugonja


  • 20 grams salted butter, plus extra for greasing
  • 12 fresh sage leaves
  • 40 grams Parmesan cheese, cut into pieces (3 cm)
  • 70 grams fine polenta (not instant)
  • 2 tablespoons flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 pinch freshly ground black pepper
  • 1 know-your-farmer large egg
  • 120 grams buttermilk


  1. Grease a madeleine tray and place 1 sage leaf into base of each mould and set aside
  2. Preheat oven to 180°C
  3. Place Parmesan cheese into mixing bowl and grate for 10 seconds at speed 9 and set aside in small bowl
  4. Place butter into mixing bowl and melt for 1 minute at 90°C on speed 2
  5. Add polenta, flour, soda, salt and pepper and mix for 5 seconds at speed 5, scraping down sides of mixing bowl with spatula
  6. Add egg, buttermilk and reserved Parmesan, then mix for 8 seconds at speed 4, or until smooth
  7. Spoon 1 tablespoon of polenta mixture into each mould and bake for 8-10 minutes (or until a wooden skewer inserted into the centre of each madeleine comes out clean) in middle rack in oven
  8. Rest for 5-10 minutes, then gently ease each out of the mould