Preheat the oven to 350 degrees. Spray the insides of four 1-cup capacity ramekins or au gratin dishes with cooking spray; set aside.
Mix together the chicken, corn mix, cilantro, olives, salsa, and 1½ cup of cheese in a medium bowl.
Place 1 slice of polenta on the bottom of each ramekin. Evenly divide the tamale filling among each of the ramekins, packing gently. Top with a slice of polenta and sprinkle with some of the remaining cheese.
Bake in a preheated oven for 20 minutes or until bubbling and the cheese is slightly golden. Rest for 5 minutes.
Place a dollop of sour cream and a slice of olive on top of each tamale pie. Serve hot.