Mascarpone Polenta with Wild Mushrooms and Smoked Ricotta

Name: Mascarpone Polenta with Wild Mushrooms and Smoked Ricotta
Yield: 6 appetizer
Ingredients: 1 cup ricotta cheese; 2 cups hickory-wood smoke chips (do not soak in water); 2 tablespoons extra-virgin olive oil, divided, plus additional for drizzling; 8 ounces assorted wild mushrooms (such as oyster and stemmed shiitake), thinly sliced; 2 tablespoons minced shallot (about 1 small); 1 teaspoon chopped fresh thyme; 3 tablespoons butter, divided; 2 cups water; 1/2 cup polenta (coarse cornmeal)*; 6 tablespoons mascarpone cheese**; 2 tablespoons finely grated Parmesan cheese; 1 cup thinly sliced radicchio; Flaked sea salt (such as Maldon), for sprinkling; Chopped fresh chives; Chopped fresh Italian parsley

August 8, 2009

Recipe notes