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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By wackygirl2u_113...
Battle Groundw, WA
on April 09, 2009
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This was a wonderful recipe. It was a great base to start with. I followed another reviewer's suggestion and used cream cheese. I omitted the lemon zest, but added green onions to the cream mixture. I had made Giada's rosemary thyme polenta a few days earlier, and saved the left overs in a bread pan, then cut it up in strips, much cheaper than already prepared polenta sold in the store. Thank you so much Giada for a great recipe.
By jenaefc_9419672
Quakertown, PA
on January 09, 2008
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I made this with the cod recipe from the same episode. We loved it! I couldn't get enough mascarpone so I added ricotta to wha tI had and it was very tasty.
By apassanti_5623765
Los Angeles, CA
on August 25, 2007
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Very tasty and savvy. I substituted the marscapone for cream cheese, what a hit!
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