2 tablespoons olive oil 1 onion, chopped 3 cloves garlic, minced 1/4 teaspoon hot pepper flakes -- optional 1 1/4 pound ground turkey 1/2 pound Italian sausage -- casings removed 4 cups mushrooms, sliced 2 (28 oz) cans crushed tomatoes salt and pepper, to taste ***POLENTA*** 7 cups water 2 teaspoons salt 1/2 teaspoon salt 2 cups yellow cornmeal 1/4 cup butter 1 cup Parmesan cheese, grated 1/4 cup fresh Italian parsley, chopped
In a large skillet, heat oil over medium heat; cook onions, garlic and hot pepper flakes for 5 minutes or until transparent and softened. Add ground beef and sausages and cook over medium heat for 7 minutes or until browned; break up chunks with the back of a spoon. Drain off fat. Add mushrooms and cook for 5 minutes. Add tomatoes and bring to a boil; reduce heat and simmer for 30 minutes or more until sauce has thickened. Season with salt and pepper.
Polenta; Bring water, salt and pepper to a boil in a large pot; slowly and gradually whisk in cornmeal until evenly thickened. Reduce heat too low; cook, stirring continually with a wooden spoon, for about 30 minutes. When ready, polenta should be thick enough to mound on a spoon, and smooth and soft. Stir in butter. To serve, spoon polenta into individual bowls and top with ragout.Top with Parmesan cheese and sprinkle with parsley.