Fried Polenta Discs with Mascarpone Cheese

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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