Feta and polenta frittata with crisp Brussels sprouts
Double the quantities in this recipe for feta and polenta frittata with crisp Brussels sprouts and freeze the leftovers for an easy weeknight meal.
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Cooking tools:
- Saucepan
- Skillet
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Grill
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
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
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