Heat a large nonstick skillet over medium high heat.
Cut polenta into 1/2-inch slices. Add extra-virgin olive
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
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.