Portobello And Polenta Tamales

Name: Portobello And Polenta Tamales
Ingredients: 6 large ears of corn; 2 tablespoons olive oil; 4 large portobello mushrooms, caps only, sliced 1/3 inch thick; Kosher salt and freshly ground pepper; 2 garlic cloves, thinly sliced; 1 tablespoon chopped flat-leaf parsley; 1 quart water; 1/2 cup instant polenta; 1/4 cup freshly grated Parmesan cheese; 1 tablespoon unsalted butter; 3 ounces Monterey Jack cheese, cut into twelve 2-by-1/4-inch sticks; Vegetable oil, for the grill; Hot sauce or tomato salsa, for serving