Fried Polenta Discs with Mascarpone Cheese

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  • Level: Easy
  • Total: 16 min
  • Prep: 10 min
  • Cook: 6 min
  • Yield: 4 servings
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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


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


  1. Heat a large nonstick skillet over medium high heat. 
  2. 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. 
  3. 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. 
  4. To serve, layer polenta discs with spoonfuls of the cheese on a plate and garnish with chopped olives and peppers. ;
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