Make polenta circles by first cutting the tube of polenta in half. Then slice each half into 8 equal width circles (16 total).

Spread flour out on a dinner plate. This recipe uses corn flour but white or whole-wheat flour works well too. Push the circles down on the flour coating lightly on both sides. Set aside.

Heat 1 Tbsp (15 mL) of olive oil over medium-high heat in a skillet. Lightly brown polenta slices on both sides - about 4-5 minutes per side. Work in batches of 4 to 6 pieces at a time depending on the size of your pan. Add 1 Tbsp (15 mL) more olive oil at start of each batch. Coat a baking pan with vegetable oil spray and spread browned pieces of polenta out on the baking pan.

Heat 1 Tbsp (15 mL) of olive oil in non-stick skillet. Sauté minced garlic a few minutes to soften. Add chicken thighs and sauté until cooked through and the internal temperature reaches 165°F (74°C). Cut chicken thighs across the grain into strips to yield 16 pieces.

Top each polenta bite with 1 Tbsp (15 mL) tomato sauce and use a spoon to spread over the base. Top each polenta with a slice of chicken thigh. Sprinkle each with 1 Tbsp (15 mL) grated cheese. Finish with 1/2 tsp (2.5 mL) fresh thyme leaves.

Preheat the broiler. Broil for 2-3 minutes or until the cheese is bubbling and lightly browned. Keep an eye on them as they can burn easily.