Heat a large nonstick skillet over medium high heat.
Cut polenta into 1/2-inch slices. Add extra-virgin olive oil and butter to skillet then season the discs with a little salt. Brown and crisp polenta discs on both sides, 3 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. ;
Recipe courtesy of Rachael Ray