When the calendar turns to spring, my mind wanders from braising to grilling and I tend to stop day-dreaming about polenta all together.  But after this dinner, I think that’s going to change.

Spring evenings are actually an ideal time for a bowl of not too heavy polenta with saucy, braised artichokes.  The weather’s nice enough to eat outside, but come dusk, the air gets a bit brisk and a warm bowl of polenta is just what you need to remain al fresco.

Or scratch that theory.  How’s this for the perfect spring braising/polenta scenario?  Lunch on an incredibly gloomy, gray, drizzly Saturday afternoon.  It’s the kind of day when you eat lunch at the kitchen table and it ends up lasting for hours.  You light a candle, sip red wine, and let yourself become hypnotized by the pitter-patter of falling rain.  Dessert after a lunch like this?  Only the most decadent thing imaginable–a nice long nap.

Whatever the circumstances, I can find a way to make this meal work and you should too.  It’s simple, delicious, and the flavors and textures are supremely comforting.  The artichokes aren’t fussed with much, just cooked in white wine with leeks and garlic, brightened up with a handful of parsley and a squeeze of lemon.  The polenta is kept soft and loose, with a spoonful of Mascarpone cheese added for a touch of richness.

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