Mushroom Ragout with Fresh Herbs over Creamy Polenta
Once a hub of the cotton industry, Sparta, Ga. is now a quiet town packed with historic buildings. Sparta Mushrooms makes good use of one of them. Inside a former cotton warehouse sits a temperature- and humidity-controlled structure where mushrooms grow on tidy racks. This meal uses a blend of Sparta’s fresh mushrooms as well as dried shiitake mushrooms to create layers of flavor in a savory stew. The finished ragout is spooned over soft polenta, a porridge made from ground dried corn.