For the polenta: add 3 cups chicken stock, cream, 1 crushed garlic clove, salt, and pepper to a saucepan over med-low heat.
Bring to a gentle simmer and lower heat so it is barely bubbling; then start the Bolognese sauce.
Heat a deep skillet over med-high heat; add olive oil to heated pan.
Add remaining crushed garlic and red pepper flakes to the pan and infuse the oil for 15 seconds.
Add the beef, pork, and veal to the pan; break the meat up with a wooden spoon.
Brown the meats for 3 minutes; then add onion, carrots, celery, thyme, allspice, salt, and pepper; continue browning 5 more minutes.
When the vegetables are tender, add the wine and scrape up the drippings; then add in the remaining 1 cup chicken stock and reduce for 5 minutes.
Add in the tomatoes and lower heat to low.
Simmer for 5-10 minutes; finish the sauce with the chopped parsley.
As the Bolognese sauce is in its last 5-10 minutes of cooking time, whisk the polenta into the simmering seasoned chicken stock-cream mixture in a steady stream and stir constantly until the polenta can thickly coat the back of a spoon.
Taste for seasoning and adjust with salt and pepper.
If the polenta is too stiff, loosen it up with a little chicken stock or water; turn the heat off and stir in the cheese.
To serve: divided the creamy polenta among 4 bowls; top with bolognese; garnish with more cheese.