Fried Polenta Discs with Mascarpone Cheese

Total Time:
16 min
Prep:
10 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


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