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?
Polenta, Parmesan, Chive & Garlic Madeleine’s Recipe adapted from Donna Hay Makes 12 Madeleine’s Ingredients:
- 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
Method:
- Preheat oven to 180 Celsius (355 Farenheit) 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.
