Grilled Polenta with Morel Vinaigrette

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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

Morel Vinaigrette:

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