ACTIVE: 35 min/ TOTAL: 35min/ SERVE: 4

3 cups grape tomatoes

2 tbsp extra-virgin olive oil, plus more for the grill

3 cloves garlic, finely grated

Kosher salt and freshly ground pepper

1/2 tsp chopped fresh thyme, plus 3 sprigs

1/4 cup dry white wine

1  17-to 18-ounce tube polenta, cut into 12 rounds

4  6 ounces skin-on center- cut salmon fillets, preferably wild

1 tbsp chopped fresh chives

1. Preheat a grill to medium high. Toss the tomatoes with 1 tbsp olive oil, the garlic, 3/4 tsp salt and a few grinds of  pepper on a large piece of foil. Add the thyme sprigs and bring up the edges of the foil slightly. Pour in the wine and fold the edges together to form a packet; set aside.
2. Brush both sides of the polenta rounds with the remaining 1 tbsp olive oil; season with salt and pepper. Season the salmon with the chopped thyme, salt and pepper.
3. Oil the grill grates. Grill the foil packet until the tomatoes are soft, 10 to 12 minutes. Meanwhile, grill the polenta and the salmon skin-side down, 3 to 4 minutes; flip and grill until well marked and the salmon is just cooked through, 3 to 4 more minutes.
4. Divide the salmon and polenta among plates. Spoon the tomatoes and juices over the top. Sprinkle with the chives.