1. Bring 4 cups water to a boil in a large saucepan; gradually whisk in cornmeal and 1/2 teaspoon salt. Reduce heat to low and cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Cover and cook, stirring every 10 minutes, until tender and creamy, about 30 minutes; stir in 1 tablespoon oil and cover to keep warm until ready to serve.
2. Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over high. Add turkey and cook until browned, about 5 minutes. Reduce heat to medium-low, add eggplant and garlic, and cook 1 minute. Add tomatoes and remaining 1 cup water and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, 15 to 20 minutes; season with salt and pepper to taste and cover to keep warm.
3. Whisk lemon juice, mustard, and remaining 1 tablespoon oil in a medium bowl, add arugula and cucumber, and toss to coat. Divide polenta among bowls, top with ragu and a dollop of ricotta, and serve with salad.
Source: Hannaford fresh Magazine, September 2020