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Slice the tomatoes thickly, about three or four from each fruit.
Break the eggs into a small, shallow bowl and beat them lightly. Stir in a tablespoon or two of milk.
Mix the flour and ground polenta, season with salt and black pepper and the leaves pulled from the thyme branches. Tip onto a large shallow plate.
Press a slice of tomato into the flour and polenta mixture then into the beaten egg then back into the polenta again. Shake off any excess.
Warm the oil in a frying pan. Lower some of the tomatoes into the pan, one at a time, then let them colour lightly on both sides.
Remove from the pan and drain on kitchen paper. Serve with garlic mayonnaise.