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

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