Grilled Salmon and Polenta

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3 cups grape tomatoes

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

3 cloves garlic, finely grated

Kosher salt and freshly ground pepper

1/2 teaspoon 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-ounce skin-on center-cut salmon fillets, preferably wild

1 tablespoon chopped fresh chives