It's that time of year when many of us experience warmups that make us think spring has arrived early, only for Mother Nature to remind us that February is firmly part of winter.

These late February reality checks tend to send us scurrying back indoors to rediscover the art of layering and the comfort of warm, substantial meals. It's during these mercurial weeks that we need dishes to ground us and remind us there's genuine pleasure in the season's embrace rather than just endurance.

Enter fennel, that elegant winter bulb that reaches its sweet peak right around this time of year. This week's recipe, which slowly caramelizes fennel to bring out its subtle anise notes and then nestles it atop a bed of creamy, herb-flecked polenta, is a chance to embrace the season, to choose coziness for a little while longer. Enjoy!

Caramelized Fennel On Herbed Polenta

Serves 4-6

For The Herbed Polenta:

1 cup coarse-ground polenta or cornmeal

4 cups whole milk

1 cup water

1 tsp salt

3 tbsp butter

1/3 cup grated Parmesan cheese

2 tbsp fresh thyme leaves

1 tbsp minced fresh rosemary

Freshly ground black pepper

For The Caramelized Fennel:

3 large fennel bulbs, trimmed and cut into ½-inch wedges

3 tbsp olive oil

2 tbsp butter

1 large onion, thinly sliced

3 cloves garlic, minced

½ cup dry white wine

1 tbsp honey

Salt and pepper to taste

Fresh fennel fronds for garnish

Instructions:

Begin with the polenta: In a heavy-bottomed saucepan, bring milk, water and salt to a gentle simmer. Gradually whisk in polenta, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for 25-30 minutes until creamy and tender. Stir in butter, Parmesan, thyme, and rosemary. Season with pepper and keep warm.

While polenta cooks, heat olive oil and butter in a large skillet over medium heat. Add fennel wedges in a single layer and cook undisturbed for 4-5 minutes until golden. Turn carefully and cook another 4-5 minutes. Add onion and cook 5 minutes more until softened. Add garlic and cook 1 minute until fragrant.

Pour in wine and honey, scraping up any browned bits. Season with salt and pepper, then reduce heat to low. Cover and simmer 15-20 minutes until fennel is fork-tender and beautifully caramelized, adding a splash of water if needed to prevent sticking.

Serve the polenta in shallow bowls, topped with caramelized fennel and its pan juices. Garnish with fresh fennel fronds and an extra grind of black pepper.