Soft polenta with borlotti beans and rocket

Ingredients

• 2 tablespoon olive oil
• 6 clove garlic, crushed
• 1/2 cup chopped flat leaf parsley
• 1 tablespoon chopped sage
• 1 birdseye chilli, finely sliced
• 2 400 g cans borlotti beans, rinsed, drained
• 1 cup (170g) instant polenta
• 1 1/2 cup (120g) grated parmesan
• 90 gram butter, cubed
• 300 gram baby rocket
• extra virgin olive oil, to serve
• fried sage, to serve
• shaved parmesan, to serve