Fun Friday: Polenta, Parmesan, Chive & Garlic Madeleine’s

Polenta Parmesan Chive Garlic Madeleine recipe

When most people think of Madeleines they immediately think of a sweet cake, such as the Madeleine’s au Chocolat I’ve made previously, not something savoury.  So when I saw savoury madeleine’s on Donna Hay’s website I had to try them.

These Madeleine’s are the perfect finger food to serve at a party, for your guests to munch on while they sip on wine or a cocktail (such as the French Martini I featured last Friday), and would be wonderful at a picnic.  They are light, but substantial at the same time, and can easily be eaten with one hand without making a mess everywhere, which is something I think is important for party finger food.  They are also deliciously addictive!

For my version of these madeleine’s I went with a mix of polenta, parmesan, chives and garlic.  They were such a hit I also made a rosemary version too, but you can mix in your own flavours and make them your own.

Have you had savoury Madeleine’s before?

Vegetarian savoury madeleine recipe

Polenta, Parmesan, Chive & Garlic Madeleine’s
Recipe adapted from Donna Hay
Makes 12 Madeleine’s


  • ⅓ cup (55g) instant polenta
  • 2 tablespoons plain (all-purpose) flour, sifted
  • ¼ teaspoon bicarbonate of (baking) soda, sifted
  • ½ cup (40g) finely grated parmesan
  • sea salt and cracked black pepper, to taste
  • 20g olive oil
  • 1 egg
  • ⅓ cup (80 ml) buttermilk
  • 2 tablespoons of chopped chives
  • 1 clove of garlic, grated


  1. Preheat oven to 180 Celsius (355 Farenheit) and lightly grease a Madeleine tray.
  2. Place the polenta, flour, bicarbonate of soda, parmesan, garlic, chives, salt and pepper in a bowl and mix well to combine.
  3. Add the olive oil, egg and buttermilk and stir until smooth.
  4. Spoon the mixture into the Madeleine tray and bake for 8–10 minutes or until cooked when tested with a skewer.
  5. Turn out onto a wire rack to cool.