In a large heavy-duty pot, bring 5 cups (1.25 L) water to a boil. Slowly whisk in 1 cup (250 mL) coarse cornmeal. Season with salt. When it starts to thicken, reduce heat to low. Cook, stirring occasionally, until soft and creamy, 45 to 50 minutes. While polenta is cooking, heat 3 cups (750 mL) Pulled Beef Ragu in a medium saucepan over medium heat. When polenta is ready, stir in 2 tbsp (30 mL) unsalted butter and ½ cup (125 mL) freshly grated Parmesan. Taste for salt and divide among 4 warmed shallow bowls. Divide ragu over polenta. Sprinkle with chopped parsley.