Sage And Polenta Madeleines

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donna hay


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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

20 g butter, melted

1 egg

⅓ cup (80nl) buttermilk

12 sage leaves

finely grated parmesan, extra, to serve

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