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Fried Polenta Discs with Mascarpone Cheese


  • 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


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.