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1
Preheat oven to 400F with rack in lowest third of oven.
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2
Arrange sweet potatoes on small baking sheet.
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3
Bake until tender, i.e., when knife pierces centers easily, approximately one hour.
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4
Cool potatoes slightly.
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5
Peel.
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6
Add sweet potatoes to food processor and puree.
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7
Add 2 tablespoons of milk and puree until smooth.
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8
Set aside.
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9
Add remaining milk, stock, salt, pepper, and nutmeg to simmer in heavy medium saucepan over medium-high heat.
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10
Stir in cornmeal gradually.
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11
Cook until mixture thickens to consistency of mashed potatoes, stirring constantly, about 10 minutes.
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12
Stir in potato puree and 4 tablespoons butter.
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13
Line baking sheet with waxed paper.
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14
Spoon polenta into prepared pan, spreading to thickness of 1 inch; smooth top with spatula that has been dipped in water.
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15
Cover with plastic wrap and refrigerate until firm, about 4 hours.
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16
Up to one day ahead of cooking: line large baking sheet with waxed paper.
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17
Remove plastic covering polenta.
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18
Using assorted 2- to 3-inch cookie cutter shapes (stars, diamonds, crescents, triangles, etc.)
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19
dipped in water, cut polenta.
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20
Using a spatula, carefully transfer to prepared sheet.
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21
Cover and refrigerate polenta shapes until ready to cook.
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22
To cook: Melt 2 tablespoons butter in heavy large nonstick skillet over high heat.
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23
Add 1/3 of polenta shapes and cook until golden brown, about 2 minutes per side.
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24
Repeat with remaining butter and polenta in 2 batches.
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25
Transfer to platter and serve.
