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1
Lightly oil a jelly-roll pan or other shallow-rimmed baking sheet.
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2
In a bowl, combine the cornmeal with 2 cups cold water and set aside to soak.
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3
Put the sweet potatoes in a medium saucepan, cover with cold water and bring to a boil.
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4
Boil the sweet potatoes until they are very soft, about 20 minutes.
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5
Drain well and pass them through the fine disk of a food mill.
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6
Alternatively, mash the sweet potatoes by hand until smooth.
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7
(You should have about 1 1/4 cups.)
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8
In another medium saucepan, bring 2 cups of water to a boil.
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9
Add 2 tablespoons of the butter, 1 teaspoon salt, 1/2 teaspoon pepper and the cornmeal mixture.
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10
Bring to a boil, reduce the heat to moderately high and cook, stirring often, until the mixture is very thick, 6 to 8 minutes.
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11
Remove from the heat and stir in the sweet potato puree.
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12
Season with salt and pepper.
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13
Spread the mixture on the prepared baking sheet in an even 2/4-inch-thick layer and cover with wax paper.
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14
Refrigerate until firm, at leas 1 hour.
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15
Using a round or oval 2- to 3-inch fluted cookie cutter, stamp out the galettes.
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16
Alternatively, the sweet potato mixture can be cut into 2-inch squares with a knife.
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17
Preheat the broiler.
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18
In a large skillet, melt the remaining 2 tablespoons butter over moderately high heat.
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19
Fry the galettes in batches until lightly browned on both sides.
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20
As they are done, transfer them to cookie sheets.
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21
Sprinkle with the cheese and broil 4 to 6 inches from the heat for about 3 minutes, or until lightly browned around the edges and heated through.
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22
Serve immediately.
