Butter an 8 x 8 pan and set aside.

In a medium saucepan, bring water and milk to a slow boil over medium-high heat. Reduce heat to low and gradually whisk in the cornmeal, salt and pepper. Cook uncovered until the polenta is thick and creamy, about 25-30 minutes. Stir often to prevent sticking or clumping. If it starts sticking to the bottom of the pan, add more water, 2 teaspoons at a time.

Once the polenta is very thick and creamy, fold in goat cheese, 1 tablespoon of the chives, and thyme. Stir a few times until the goat cheese has melted into the polenta. Taste and adjust the seasoning as desired. Scoop the hot polenta into the prepared baking dish, and spread into an even layer. Refrigerate until firm, for at least one hour or overnight. Slice into 16 small squares. Spread the panko and remaining 1 tablespoon chives on a large plate and press each side of the polenta squares gently into the panko to coat completely.

In a nonstick pan over medium heat, warm 1 tablespoon of olive oil. Pan fry the polenta squares for about 2-3 minutes on each side, or until golden brown and crispy. As the polenta soaks up some of the oil, youll likely need to add 1 additional tablespoon to keep it from sticking. Once finished cooking, set on top of a paper-towel covered plate to soak up excess oil, and plate immediately. Serve warm.