Preheat oven to 240°C

Place the flour on a plate and the eggs in a medium bowl

Place the breadcrumbs, polenta, chilli and rosemary on a shallow tray and mix to combine

Dust the haloumi in the flour, dip in the egg and toss in the polenta mixture to coat

Place on a large oven tray lined with non-stick baking paper and cook for 10–12 minutes or until golden brown and crisp

Serve immediately with a dipping sauce of your choice or homemade mayo or aioli