• To a large, heavy skillet, add the olive oil over medium high heat. Add the ground turkey, breaking up the meat and cook until it starts to brown..
• Add the onion, sage, fennel, salt, pepper and red pepper flakes. Cook for 5 minutes more until the onion is softened and the meat is fully browned and cooked.
• Add the garlic and mix in well. Stir in the tomato puree. Bring to a simmer and cook for 5 minutes.

For the polenta:

• In a medium saucepan, heat the chicken stock and salt (taste your stock, if it is salty, adjust the salt amount, remember you are also adding salty cheese) bring to a simmer. Add the yellow cornmeal while whisking until combined and there are no lumps.
• Cook at a very low simmer for about 15 minutes whisking until smooth and thickened for 30 minutes. If the polenta thickens too soon, add a little more stock or water. Add all 3 cheeses, stir until the cheeses are melted.
• Place some polenta in the center of a plate and top with the sausage. Finish with freshly chopped basil.