Ingredients
1 log prepared polenta (24 ounces), plain or flavored, available in refrigerated section at the grocery store
1 tablespoon extra virgin olive oil (EVOO)
1 tablespoon butter
Salt
1 tub mascarpone cheese (16 ounces)
1/2 cup half-and-half
3 tablespoons capers
1 lemon, zested
3 tablespoons roasted red peppers, jarred, drained and chopped
3 tablespoons Italian cracked or pitted green olives, chopped
3 tablespoons pitted oil-cured black olives, chopped
2 tablespoons parsley leaves, chopped
Directions
Heat a large nonstick skillet over medium-high heat. Cut polenta into 1/2-inch slices. Add EVOO, one turn of the pan, and butter to skillet. Season the discs with a little salt. Brown and crisp polenta discs on both sides, three minutes on each side. Mix mascarpone with the half-and-half, capers and lemon zest. Combine chopped roasted red peppers, green and black olives and parsley in a separate small bowl. To serve, layer polenta discs with spoonfuls of the cheese on a plate and garnish with chopped olives and peppers.