To make the polenta: Pour the water into a medium saucepan and bring to a boil. Lower heat to medium and slowly whisk in polenta. Cook, stirring frequently, until soft and thick, about 15-20 minutes. Stir in the brie and parmesan cheese, and butter. Season with salt and pepper. Stir until cheese is melted and polenta is creamy and smooth.

Grease an 8 or 9-inch square baking dish. Pour hot polenta into the prepared pan and smooth the top. Let cool slightly, then cover and refrigerate until cold and set, at least 1 hour or up to 3 days.

Meanwhile, preheat oven to 325°F (160°C). To make the oil: Slice the tops off the garlic and place cut-side down in a baking dish. Pour olive oil over the garlic. Add sage. Cover tightly with foil and bake for 45 minutes, or until garlic is caramelized and flavorful. Pour oil through a fine-mesh strainer.

To make the brussels sprouts: Heat a large skillet over medium heat, add oil. Once hot, add brussels sprouts and cook, stirring occasionally, until golden brown, 8-10 minutes. Season with salt and pepper. Reduce heat and slowly pour in balsamic vinegar and honey. Cook 2-3 minutes until balsamic glazes the sprouts. Remove from heat, keep warm.

To fry the polenta: Use a sharp knife to cut the chilled polenta into 9 squares. Toss them gently with the flour, ensuring all sides are coated.

Heat oil in a large pot to 375°F (190°C). Add polenta squares two at a time and fry, turning occasionally, until golden brown, 4-6 minutes. Transfer to paper towels to drain.

To serve: Divide brussels sprouts among plates. Add a square of fried polenta. Top with sage and drizzle with roasted garlic oil. Eat immediately!