Grilled Polenta And Balsamic Mushrooms

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6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large

2 garlic cloves, coarsely chopped (about 1 tablespoon)

2 tablespoons coarsely chopped fresh flat-leaf parsley

1 teaspoon coarsely chopped fresh thyme

1 1/2 teaspoons coarse salt

Freshly ground pepper, to taste

1/3 cup balsamic vinegar

1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing

1/2 cup homemade or low-sodium store-bought chicken or vegetable stock

12 pieces set polenta (about 1/2 batch) Basic Polenta (Soft or Set), cut into 1-inch-thick rectangles or triangles

2 cups arugula (2 ounces)

8 ounces Parmigiano-Reggiano, shaved

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