Charred Corn Polenta with Grilled Tomato Vinaigrette

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Grilled Tomato Vinaigrette:

5 plum tomatoes

1 tablespoon olive oil

Salt and freshly ground pepper to taste

2 cloves garlic

2 tablespoons red onion, coarsely chopped

1/4 cup balsamic vinegar

2 tablespoons basil chiffonade

1 cup olive oil

Polenta:

8 cups chicken stock or water

2 cups polenta

2 teaspoons coarse kosher salt

1 cup fresh corn kernels

1 cup freshly grated Parmesan cheese

2 tablespoons fresh parsley, finely chopped

1/4 cup olive oil