Dissolve yeast in warm water with sugar. Place flour in mixing bowl and stir in salt and cornmeal. Add water and oil and stir until dough stiffens. When dough is nice and smooth, place in an oiled bowl and cover with a piece of plastic wrap. Lightly brush dough with olive oil to keep from drying out.
Let dough rise for an hour at room temperature. Punch it down and refrigerate overnight. Cut into dough balls the next day.
Preheat the grill to about 400° F/204° C.
Combine the cinnamon and sugar in the medium bowl. Set aside.
Divide the dough into 12 pieces. Roll the pieces of dough into small crusts about 4 inches (10 cm) wide. Grill for about 2 to 3 minutes one one side and one minute on the other.
Brush both sides of the crust with the melted butter. Place the crust into the cinnamon sugar mixture and coat well.
To serve, place a small scoop of ice cream in each crust. Fold the crust in half and press down to seal. Drizzle the chocolate syrup on and serve.