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Ingredients

1. 6 large ears of corn
2. 2 tablespoons olive oil
3. 4 large portobello mushrooms, caps only, sliced 1/3 inch thick
4. Kosher salt and freshly ground pepper
5. 2 garlic cloves, thinly sliced
6. 1 tablespoon chopped flat-leaf parsley
7. 1 quart water
8. 1/2 cup instant polenta
9. 1/4 cup freshly grated Parmesan cheese
10. 1 tablespoon unsalted butter
11. 3 ounces Monterey Jack cheese, cut into twelve 2-by-1/4-inch sticks
12. Vegetable oil, for the grill
13. Hot sauce or tomato salsa, for serving

Description

Food & Wine