Polenta-Crumbed Stuffed Chillies

Are you a risk taker? Do you like a bit of danger? Do you get butterflies in your tummy (in a good way) when there's an element of uncertainty in the air? If you like a bit of spice in your life, then make this dish with both mild chillies and hot chillies. Mix them up and take your chances. It's like playing Russian roulette, you never know when you're going to get one that blows your head off... This from the woman who will barely climb a ladder through fear of heights. Russian roulette with chillies is about as extreme as it gets with me.

Polenta-Crumbed Stuffed Chillies
from Donna Hay

2 jars of pickled chillies, whatever heat you like, or some mild-some hot if you dare
200g havarti or firm white cheese, chopped into small pieces
plain flour, for dusting
2 eggs, lightly beaten
polenta, for dusting
vegetable oil, for shallow frying

Cut a 1cm slit in each chilli 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 2-4 minutes or until golden. Drain on absorbent paper. Serve with  aioili for dipping and extra chilli sauce (Ouch!)