Recipe courtesy of Rachael Ray
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16 min
10 min
6 min
4 servings



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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