Heat the oven to 425 degrees.
Slice the polenta into thin rounds. Place the polenta rounds onto a parchment lined baking sheet. Place into the oven and bake for 15 minutes, or until desired crispiness is achieved.
Remove the polenta from the oven. Let cool for 15 minutes.
Spread a layer of mascarpone on each polenta round. Top the mascarpone with a dollop of cherry puree and a mint leaf. Serve at room temperature.