In a food processor, process the cheese with the butter, pulsing until combined. Add the flour, cornmeal and salt and process until a dough begins to form.
Roll the dough into a ball, then divide it in half and roll each half into a log, about 1-1/2 inches around. Wrap the logs in plastic and refrigerate for at least 2 hours, or overnight.
Preheat oven to 350°F. Grease two baking sheets or line them with parchment paper.
Slice the logs thinly and place the dough circles on the baking sheets. Bake for 10 minutes, or until just brown around the edges. Cool on a wire rack.
