Fried Polenta Discs with Mascarpone Cheese

Serve this flavorful polenta recipe with Cod with Fennel, Dill and Tomato.


  • 1 log prepared polenta (24 ounces), plain or flavored, available in refrigerated section at the grocery store
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 tablespoon butter
  • Salt
  • 1 tub mascarpone cheese (16 ounces)
  • 1/2 cup half-and-half
  • 3 tablespoons capers
  • 1 lemon, zested
  • 3 tablespoons roasted red peppers, jarred, drained and chopped
  • 3 tablespoons Italian cracked or pitted green olives, chopped
  • 3 tablespoons pitted oil-cured black olives, chopped
  • 2 tablespoons parsley leaves, chopped


Heat a large nonstick skillet over medium-high heat.

Cut polenta into 1/2-inch slices. Add EVOO, one turn of the pan, and butter to skillet. Season the discs with a little salt. Brown and crisp polenta discs on both sides, three 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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