Blue Polenta Fingers
 
 1 pot boiling water (about 1 1/2 cups of water per serving)
 blue cornmeal (from your local HFS), about 1 cup per serving
 an extra day
 salt
 
 Slowly sift in a stream of cornmeal while stirring the pot of water
 (I think, but careful not to pour the cornmeal in too fast since lumps may
 form that are hard to get rid of from subsequent stirring).  Then continue
 to cook until the meal has lost its grainy texture (IMO, this is necessary
 for these to come out like I intended).  Then pour a still moist but not
 runny mixture (it should not be dry or hard, but quite moist) into a parch-
 ment paper lined mold (ie., a square pan), and REFRIDGERATE OVERNIGHT.
 
 The next day, about 30 minutes before serving dinner, unmold the moist
 bland dark blue mass and cut into finger length slices (if your mix was
 poured into a large enough pan, it would have come out about an inch high
 so the finger dimensions would be about 4 1/2 inches long, 1 inch high,
 and 1 inch wide).  Salt all the cut surfaces and the bottom of each finger.
 Place the fingers upsidedown on foil or a baking sheet and stick it in the
 broiler for about 4 or 5 minutes, or until beginning to brown or sizzle.
 Serve with dinner.  Goes well with potatoes, and dark green veggies.

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