Turkey Ragu with Polenta

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2 tablespoons extra-virgin olive oil

4 tablespoons butter

2 pounds ground turkey

2 teaspoons poultry seasoning

Salt and freshly ground black pepper

2 sprigs rosemary, finely chopped

2 large cloves garlic, finely chopped

1 onion, finely chopped

1/2 cup store-bought shredded carrot or 1 small carrot, finely chopped

2 ribs celery from the heart with leafy greens, finely chopped

1 fresh bay leaf

1/4 cup tomato paste

1/2 cup red wine

4 cups turkey stock or chicken stock

1 (28-ounce can) San Marzano tomatoes

1 cup whole milk

1 cup quick cooking polenta

1/3 to 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table

A handful flat-leaf parsley, chopped