1: Put the polenta, flour, grated Parmesan, chives, salt and baking powder into a large bowl. Mix to combine, then make a well in the centre.

2: In a separate bowl, whisk together the buttermilk, beer and egg. Gradually whisk this liquid mix into the dry ingredients to form a batter. Leave to rest at room temperature for about 10–15 minutes.

3: Heat about a 15cm depth of oil in a deep-fat fryer to 180°C. Or use a large, deep pan, making sure it is no more than a third full as the oil will bubble up ferociously when you add the batter. Use a frying thermometer to check the temperature, if you have one; otherwise drop a cube of dry white bread into the hot oil to test it – if it turns golden brown in just under a minute, the oil is up to temperature. Keep a close eye on it and never leave the pan unattended, even for a minute.

4: You will need to fry the doughnuts in batches. Don’t overcrowd the pan, and allow the oil to come back up to temperature between batches. Shape the batter into quenelles (neat ovals) by passing each large spoonful between two tablespoons and then carefully lower into the hot oil. Cook for 3–4 minutes, turning as necessary, until the doughnuts are golden brown and deliciously crisp. Remove the doughnuts from the oil using a slotted spoon and drain on a plate or tray lined with kitchen paper. Scatter with a little flaky sea salt and serve immediately.