Grilled Polenta with Morel Vinaigrette

Ingredients

• Butter, for greasing pan
• 8 cups chicken stock or water
• 2 cups polenta
• 2 teaspoons coarse kosher salt
• 1 cup fresh or frozen corn kernels
• 1 cup freshly grated Parmesan
• 2 tablespoons finely chopped fresh parsley leaves, plus more for garnish
• 1/4 cup olive oil
• Salt and freshly ground pepper
• Morel Vinaigrette, recipe follows
• 1/4 cup aged sherry vinegar
• 1 small shallot, chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon walnut oil
• 3/4 cup pure olive oil
• Salt and freshly ground pepper
• 1 pound morel mushrooms, washed thoroughly and dried

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