Polenta Crusted Chillis Stuffed with Cheese

• 10 pieces Big Red Chilies
• 3-58 ounces, weight Havarti Or Any Cheese You Prefer
• 2 whole Eggs
• Flour, For Dusting
• Polenta, For Coating The Chilies
• Salt To Taste
• Oil For Deep Frying

1. Wash and pat dry the chillis.
2. Make a slit alongside the length of it and remove the seeds if you dont like it too hot.
3. With your fingers, rub some saltnot too muchand then put in cubes of the cheese and press them back.
4. Do this with all the chillis and then dust them with flour.
5. This will help the egg stick onto the chillis.
6. Break the eggs and season them with salt.
7. In another shallow plate, spread out the polenta and season that too with some salt or, if you like, seasoned salt.
8. The crust tends to get bland if its not well seasoned.
9. Now dip the chilli in the egg and roll it in the polenta till well coated.
10. And repeat this step once more.
11. Next deep fry them till you get a beautiful golden brown colour and serve hot

red chilies, eggs, flour, polenta, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/polenta-crusted-chillis-stuffed-with-cheese/ (may not work)