- 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.
If you don’t need a gluten free version you can substitute whole wheat flour for the corn flour in this recipe.
Remove thyme leaves from stem by holding the top of the sprig between your thumb and forefinger and pulling downwards towards the base. Discard the central woody stalk.