Polenta Popovers with Lemon Butter

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Lemon Butter:

1 stick (8 tablespoons) unsalted butter, at room temperature

2 tablespoons mascarpone cheese, at room temperature 

1/2 teaspoon freshly grated lemon zest (from about 1 lemon) 

1/4 teaspoon kosher salt 

Popovers:

1 cup all-purpose flour

1/2 cup fine cornmeal 

1/2 teaspoon kosher salt 

1/4 teaspoon ground fennel seed 

1 3/4 cups whole milk 

3 large eggs

4 tablespoons unsalted butter, melted