Sausage Ragù with Polenta

• 1 lb sweet turkey Italian sausage, casings removed
• 1 Tbsp olive oil
• 1 c finely chopped onion
• 4 garlic cloves, minced
• 1 1/2 c marinara sauce
• 2 1/3 c water, divided
• 1 whole milk
• 3/4 c instant polenta
• 1 oz fresh pecorino Romano cheese, grated
• 1/8 tsp freshly ground black pepper
• 1/4 c coarsely chopped fresh flat-leaf parsley

Heat a large skillet over medium-high heat. Add sausage; sauté for 6 minutes, stirring to crumble. Remove sausage from pan; drain. Wipe pan clean; return to medium-high heat. Add oil to pan; swirl. Add onion, and sauté 4 minutes. Add garlic; sauté 1 minute. Stir in sausage, marinara, and 1/3 cup water; bring to a boil. Reduce heat; simmer 20 minutes.

Bring remaining 2 cups water and milk to a boil in a medium saucepan over medium heat; reduce heat to low. Gradually add polenta, and cook for 3 minutes or until thick, stirring constantly. Remove from heat; stir in cheese and pepper. Serve with sausage mixture; top with parsley.