Heat the vegetable oil in a deep heavy-based pan until a breadcrumb sizzles.
Mix breadcrumbs, polenta, lime zest, celery salt, and pepper in a bowl.
Dip cheese wedges into beaten eggs and then roll in the breadcrumb mixture.
Chill wedges for five minutes then repeat the egg and breadcrumb coating process.
Deep fry cheese wedges for three minutes until golden-brown and crisp.
Heat oil in a pan and fry onion and chillies for 3 minutes.
Add pineapple, lime juice, vinegar, and sugar then simmer for 15 minutes.
Serve the fried cheese with a spoonful of chutney and salad leaves.