Feta and polenta frittata with crisp Brussels sprouts

Finely chop half the sage. Heat 1 tbsp oil in a small saucepan over medium heat. Add garlic and chopped sage; cook until fragrant (1 minute). Add 375ml milk and bring to a simmer. Gradually add the polenta, whisking until combined and cook until thickened (2 minutes). Take off heat and cool completely.

Heat 1 tbsp oil in an ovenproof 20cm frying pan over high heat. Add Brussels sprouts and cook, stirring occasionally, until golden (3-4 minutes). Add pistachios and remaining sage and cook until sage is crisp (1 minute). Take off heat and set aside. Wipe out pan and return to high heat

Preheat a grill to high. Combine eggs, remaining milk, feta and crumbled polenta and fold to just combine. Heat remaining oil in pan over high heat. Add eggs, folding gently with a spatula until just starting to set around the edge (4 minutes). Place under grill and cook until golden and puffed (3 minutes). Serve topped with Brussels sprouts and parmesan.