Parmesan, Polenta, and Sage Madeleines



Posted May 4, 2022 (Last updated May 4, 2022)



Total Time




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


  • Instant polenta icon
    Instant polenta50 g
  • All purpose flour icon
    All purpose flour20 g
  • Baking soda icon
    Baking soda½ teaspoon
  • Parmesan cheese icon
    Parmesan cheese75 gfinely grated
  • Gruyère cheese icon
    Gruyère cheese75 ggrated
  • Fresh sage icon
    Fresh sage5 gfinely chopped
  • Sea salt icon
    Sea salt¼ teaspoon
  • Black pepper icon
    Black pepper3 gfreshly ground
  • Salted butter icon
    Salted butter25 g
  • Fresh sage icon
    Fresh sage12
  • Buttermilk icon
    Buttermilk100 g
  • Egg icon

  • 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

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