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Preheat the oven to 400°F.
Add the fine cornmeal to a 9×11-inch casserole dish. Stir in the chicken stock. Add the butter. Cover the dish. Bake in the oven for 35-40 minutes or until the polenta is cooked through and has a scoopable, thick yogurt like texture.
In the meantime make the easy ragu. Add the vegetable oil to a large pot, set over medium heat. Add the celery, carrot, garlic, fennel seeds and leek and cook, stirring occasionally until the vegetables are starting to soften.
Add the turkey and cook for about 8 minutes, breaking up the turkey as it cooks into smaller pieces. Once the turkey is almost cooked, stir in the wine (optional) and bring to a simmer until the wine has reduced. Stir in the chicken stock and milk and bring to a simmer, cook, uncovered for 12-15 minutes or until the liquid has reduced by half. Stir in the parsley.
Remove the polenta from the oven and stir in the parmesan cheese.
To serve, portion out a serving of polenta, top with the ragu and garnish with more parmesan cheese, parsley and hot chilies.