for 18 pieces

Batter

30 g	butter, soft
1	egg
1 dl	milk
50 g	fine polenta
50 g	white flour
50 g	grated Parmesan
½ tsp	baking powder
2 pinch	cayenne pepper
½ tsp	salt
18	sage leaves
1 tbsp	olive oil

How it's done

Batter

Mix the butter and egg using the whisk attachment on a mixer. Pour in the milk, mix. Combine the polenta with all the other ingredients up to and including the salt, add to the mixture, mix well. Transfer the batter to the prepared tin. Brush the sage leaves with oil, place them on top.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Take the madeleines out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

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