Blue Polenta Fingers

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.