Equipment
- madeleine pan
Ingredients
- ⅓ cup instant polenta, 55g
- 2 tablespoons all-purpose flour, sifted
- ¼ teaspoon baking soda, sifted
- ½ cup parmesan cheese, 40g, finely grated
- sea salt and cracked black pepper, to taste
- 1 ½ tablespoons olive oil
- 1 egg
- ⅓ cup buttermilk, 80 ml
- 2 tablespoons chopped chives
- 1 clove garlic, grated
Instructions
- Preheat oven to 350 degrees Fahrenheit (180 Celsius) and lightly grease a Madeleine tray.
- Place the polenta, flour, bicarbonate of soda, parmesan, garlic, chives, salt and pepper in a bowl and mix well to combine.
- Add the olive oil, egg and buttermilk and stir until smooth.
- Spoon the mixture into the Madeleine tray and bake for 8–10 minutes or until cooked when tested with a skewer.
- Turn out onto a wire rack to cool.
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