For the polenta sticks, bring the vegetable stock to a boil in a saucepan. Reduce the heat and slowly stir in the polenta. Stir until you have the feeling that the polenta wants to stay together. Then brush a small baking dish with olive oil and add the polenta mixture. Press everything evenly so that you get a smooth and evenly high surface. Then store in the refrigerator for 3 hours.

For the ragout, cut the onions into small cubes and sauté them in a saucepan with olive oil. Then add the thyme and fry briefly. Wash the lentils and also add them to the pot. After 2-3 minutes pour in the vegetable stock and simmer for 20-30 minutes.

In the meantime, quarter the mushrooms. Tear off the leaves from the chard and cut the stalks into strips. If you use spinach leaves, wash them now. Fry the mushrooms in a pan with olive oil for a few minutes. Press or grate the garlic. Then add the stalks of the chard and fry for about 10 minutes.

The lenses should now be ready. Therefore we now mix the Shiro miso with the water and add it to the lentils. The leaves of the Swiss chard or spinach are also added. Gradually add a handful of leaves and let them collapse. Then add the mushrooms and let everything simmer for another 10 minutes.

Take the polenta out of the refrigerator, turn it over and cut into strips of any size. Fry the sticks in a pan with a little olive oil until golden brown on all sides. Pour some of the ragout into a bowl or deep plate and place the sticks on top. Good Appetite!