Feta and polenta frittata with crisp Brussels sprouts | Gourmet Traveller

Ingredients

• 1 cup (loosely packed) sage leaves
• 60 ml (1/4 cup) extra-virgin olive oil
• 2 garlic cloves, crushed
• 35 gm (1/4 cup) instant polenta
• 500 ml (2 cups) milk
• 150 gm Brussels sprouts, shredded
• 4 eggs, lightly whisked
• 150 gm marinated feta, drained
• 2 tbsp chopped pistachio nuts
• 60 gm finely grated parmesan