The latest Donna Hay magazine (Issue 56) is pretty spectacular. One of the stand-out recipes is for cheesy leek and polenta madelaines. I love madelaines, but have only considered the sweet Proustian kind. The thought of a savory madelaine opened up new worlds of culinary possibilities.
Unfortunately, the recipe for the cheesy leek madelaines is not on their website, but I did find this sage and polenta madelaine recipe. The days have been damp here, so this strikes me as something warming, with one toe in autumn.
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