Savoury polenta, sage and parmesan madeleines

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Tarte en fleur

Savoury polenta, sage and parmesan madeleines

Preparation 10 minutes
Service 6 people
Difficulty 4/10


  • 80g cornmeal (polenta)
  • 80g wheat flour
  • 11g baking powder
  • 75g grated parmesan
  • 75g grated gruyère
  • 5g fresh sage
  • 25g salted butter
  • 10cl natural yogurt
  • 1 egg
  • Salt and pepper


  1. Preheat the oven to 180 C/350 F/gas 4. Grease a madeleine tray generously with butter and put some fresh sage in the bottom of each mould.
  2. Mix the polenta, wheat flour and baking powder in a bowl. Add the parmesan and gruyère, then the fresh sage, salt and pepper. Mix well and set aside.
  3. Melt the butter in a microwave or in a pan on a low heat.
  4. Pour into a large bowl, add the yogurt and egg and whisk until smooth.
  5. Pour the flour mixture into the yogurt/egg mixture and mix until smooth.
  6. Pour into the madeleine moulds.
  7. Bake in the oven for about 10 mins, until the madeleines are golden, and serve.