Fried Polenta Discs with Mascarpone Cheese (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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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:
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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