In a medium sauce pan, add olive oil, onion, garlic, celery and carrots and cook just until aromatic. Add the pancetta and cook until slightly browned about 3 minutes. Add the ground turkey, and cook until browned. Add red wine, salt and pepper to taste, sage (optional but nice with the turkey) and Italian seasoning. Add the crush tomatoes and sugar or sugar alternative . Turn heat down to slow simmer and cook and stir and give it a little love for about 30 minutes until the sauce looks rich and delicious and thick. Add your non-dairy creamer or milk alternative of choice and cook for another 10 minutes. Turn off burner and set aside.

Slice your pre-made polenta and remove the plastic covering. Coat your grill (we used our grill pan on top of the burner) with olive oil or brush a little olive oil on both sides of the polenta. Grill the polenta cakes on each side in a grill pan with a little olive oil for about 3-4 minutes on each side or until crispy and they have nice grill marks. It makes about 9 little appetizers with some extra Bolognese left over and that is very good thing.

Spoon a tablespoon of Bolognese sauce on top of each polenta cake. Garnish with a little basil or parsley if you wish. If you do not have a dairy dietary issues, then feel free to add a little grated parmesan cheese on top of each little Bolognese Polenta Bites. Enjoy!