Polenta with dried Porcini mushrooms and Fennel

Soak dried porcini mushrooms at least 30 minutes in water.

Fry chopped garlic and ginger in olive oil. Add chopped fresh fennel. Stir in polenta meal, add mushrooms and soaking water. Stir well, add more water if needed. Add half a bouillon cube, salt, curry powder. Let cook for at least 10 minutes, stirring frequently.