Heat the grapeseed oil in a large skillet and sauté the green garlic until it is limp. Stir in the spinach and cook, stirring frequently, until the spinach has completely wilted. Sprinkle with a dash of balsamic vinegar and some salt and pepper.
Preheat oven to 375 degrees F.
Beat the egg and ricotta cheese in a bowl. Stir in the Parmesan cheese, the cooked garlic and spinach, thyme and chives, reserving the purple thyme blossom for garnish. Season to taste with salt and pepper. Spread the mixture into the polenta crust.
Bake 30 to 35 minutes, until there are hints of golden brown in the crust and the ricotta filling. Sprinkle with the purple chive flowers and allow to cool slightly before cutting.
Serve on plates with tomato sauce, if desired.