Savoury madeleines with black pepper, sage and parmesan

It was my first ever try in baking a savoury treat. it turned out to be much nicer than I expected, although quite peppery. these madeleines go very nicely with green tea and can be a great counterpart to all the Easter sweet bakes.
can’t wait to get on with all my Easter baking! i am not doing it until tomorrow, though, so the cakes will be nice and fresh for Easter Sunday. today I am gonna prepare my horseradish sauce to go with żurek (sour rye soup). I have decided to make it from scratch (again), which requires grating a horseradish root. believe me, it stings your eyes badly, it’s much worse than onions. but at the same time, the flavour of homemade horseradish sauce is far better than of the one from a shop. especially if you like your food spicy.

as for the madeleines, i might make them again for Easter. it’s an easy and healthy recipe, an interesting take on this French classic.  considering the fact that i have been searching far and wide until i found a madeleines baking mould and only used it once, i should probably make a use of it again.
let’s do some baking, shall we?

SAVOURY MADELEINES WITH BLACK PEPPER, SAGE AND PARMESAN

INGREDIENTS
2/3 cup instant polenta
4tbsp wheat flour
1/2 tsp baking soda
3/4 cup of grated parmesan
big pinch of salt
1tsp freshly ground black pepper
4tbsp of butter, melted
1 egg
2/3 cup buttermilk
1/4 cup fresh sage leaves, finely chopped
fresh sage leaves, whole

HOW TO MAKE?

1. Preheat the oven to 180 degrees Celsius. Prepare the madeleines tins by greasing them lightly with butter and sprinkling with a little flour. Place a sage leaf into each madeleine-shaped hole in the tin.
2. Sift the flour and baking soda into a medium bowl, add polenta, parmesan, salt, pepper and finely chopped sage leaves. Stir thoroughly, until well mixed.
3. Add melted and chilled butter, lightly beaten egg and buttermilk to the mixture and whisk together, until everything is incorporated.
4. Spoon the mixture into each of the shell-shaped ‘hole’. Bake for 8-10 minutes, until golden brown. Don’t bake them for too long, they will be too hard and crispy.
5. Let them cool slightly. You can sprinkle them with some extra grated parmesan or sea salt. They taste great with a cup of green tea. Enjoy!

Smacznego,
aho