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1
For the polenta: add 3 cups chicken stock, cream, 1 crushed garlic clove, salt, and pepper to a saucepan over med-low heat.
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2
Bring to a gentle simmer and lower heat so it is barely bubbling; then start the Bolognese sauce.
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3
Heat a deep skillet over med-high heat; add olive oil to heated pan.
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4
Add remaining crushed garlic and red pepper flakes to the pan and infuse the oil for 15 seconds.
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5
Add the beef, pork, and veal to the pan; break the meat up with a wooden spoon.
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6
Brown the meats for 3 minutes; then add onion, carrots, celery, thyme, allspice, salt, and pepper; continue browning 5 more minutes.
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7
When the vegetables are tender, add the wine and scrape up the drippings; then add in the remaining 1 cup chicken stock and reduce for 5 minutes.
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8
Add in the tomatoes and lower heat to low.
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9
Simmer for 5-10 minutes; finish the sauce with the chopped parsley.
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10
As the Bolognese sauce is in its last 5-10 minutes of cooking time, whisk the polenta into the simmering seasoned chicken stock-cream mixture in a steady stream and stir constantly until the polenta can thickly coat the back of a spoon.
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11
Taste for seasoning and adjust with salt and pepper.
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12
If the polenta is too stiff, loosen it up with a little chicken stock or water; turn the heat off and stir in the cheese.
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13
To serve: divided the creamy polenta among 4 bowls; top with bolognese; garnish with more cheese.
