Polenta Crusted Chillis Stuffed with Cheese

Wash and pat dry the chillis. Make a slit alongside the length of it and remove the seeds if you don’t like it too hot. With your fingers, rub some salt—not too much—and then put in cubes of the cheese and press them back. Do this with all the chillis and then dust them with flour. This will help the egg stick onto the chillis.

Break the eggs and season them with salt. In another shallow plate, spread out the polenta and season that too with some salt or, if you like, seasoned salt. The crust tends to get bland if it’s not well seasoned. Now dip the chilli in the egg and roll it in the polenta till well coated. And repeat this step once more. Next deep fry them till you get a beautiful golden brown colour and serve hot