Fried Polenta Discs with Mascarpone Cheese

• 1 log, 24 ounces, prepared corn polenta, plain or flavored, available in refrigerated cases in market
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 tablespoon butter
• Salt
• 1 tub, 16 ounces, mascarpone cheese
• 1/2 cup half-and-half
• 3 tablespoons capers
• 1 lemon, zested
• 3 tablespoons jarred, drained, chopped roasted red peppers
• 3 tablespoons chopped Italian cracked or pitted green olives
• 3 tablespoons chopped pitted oil cured olives
• 2 tablespoons chopped parsley leaves

1. Heat a large nonstick skillet over medium high heat.
2. Cut polenta into 1/2-inch slices.
3. Add extra-virgin olive oil and butter to skillet then season the discs with a little salt.
4. Brown and crisp polenta discs on both sides, 3 minutes on each side.
5. Mix mascarpone with the half-and-half, capers and lemon zest.
6. Combine chopped roasted red peppers, green and black olives and parsley in a separate small bowl.
7. To serve, layer polenta discs with spoonfuls of the cheese on a plate and garnish with chopped olives and peppers.

corn polenta, extravirgin olive oil, butter, salt, mascarpone cheese, capers, lemon, red peppers, italian cracked, olives, parsley

Taken from www.foodnetwork.com/recipes/rachael-ray/fried-polenta-discs-with-mascarpone-cheese-recipe.html (may not work)