Portobello And Polenta Tamales

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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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