Recipe by Rotem Sher
Preparation time: about 35–40 minutes | Serves 2–3
About the Dish
A warm and elegant dish of silky creamed corn topped with butter-seared Blue Oyster mushrooms, fresh asparagus, and toasted pine nuts. The balance of sweet, buttery, and nutty flavors creates a refined yet comforting bite with a natural, earthy aroma.
Ingredients
For the creamed corn polenta
-
Kernels from 4 fresh corn cobs
- 1 cup milk
- 1 cup heavy cream
- 2 cups water
- A pinch of thyme
- A pinch of chili flakes (for gentle heat and toasted color)
- White pepper
- Black pepper
- Salt, to taste
For the mushrooms
- A handful of fresh asparagus spears, trimmed
- 2–3 tablespoons butter
- A few thyme sprigs
- Salt and freshly ground black pepper
- 2 tablespoons toasted pine nuts
For serving
- Freshly grated parmesan cheese
Preparation
1. Cooking the Polenta Base
In a wide pot, combine the corn kernels with milk, cream, water, thyme, chili flakes, white pepper, and salt.
Cook over medium-low heat for about 25–30 minutes, stirring occasionally, until the kernels are very soft.
Blend until smooth, then return to the pot if needed and adjust the texture with a bit of liquid until you reach a creamy, silky consistency.
2. Searing the Mushrooms
Melt butter in a hot skillet and add the thyme sprigs.
Add the Blue Oyster mushrooms and sear for a few minutes on each side until lightly golden and tender.
Add the asparagus spears to the same pan and cook briefly until bright green and just tender. Season with salt and black pepper.
Optionally, add a spoonful of the corn cooking liquid to the pan and let it reduce slightly for extra depth.Toss in the toasted pine nuts just before removing from the heat
Assembly & Plating
Spread a generous layer of the creamed corn polenta on a plate.
Arrange the seared mushrooms on top. Lay the asparagus spears across and sprinkle the toasted pine nuts for crunch and color
Drizzle the buttery pan sauce over and finish with freshly grated parmesan cheese.
(Insert Final Image: Creamy yellow polenta with subtle red chili specks, topped with golden mushrooms and thyme butter sauce.)
Nutritional & Health Benefits
Blue Oyster mushrooms are high in antioxidants and plant-based protein, supporting heart and immune health.
Corn adds natural sweetness, fiber, and carotenoids beneficial for the skin and eyes.
Thyme and chili provide anti-inflammatory benefits and enhance circulation, while butter contributes richness and healthy fats for absorption.
Together, this dish is nourishing, warm, and naturally balanced.
