polenta-crumbed stuffed chillies

  • 2 x 450g jars pickled jalapeños, drained and patted dry
  • 260g havarti or firm white cheese, chopped 
  • plain (all-purpose) flour, for dusting 
  • 3 eggs, lightly beaten 
  • polenta, for dusting 
  • vegetable oil, for shallow frying
  1. Cut a 1cm slit in each jalapeño and gently push a piece of cheese into the cavity. Dust with flour, dip into the egg and roll in the polenta to coat. Heat 1cm of oil in a large non-stick frying pan over medium heat. Cook the chillies, in batches, for 2–3 minutes or until golden. Drain on absorbent paper.Makes approximately 30.
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