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 parchment paper lined mold (ie., a
square pan), and refrigerate 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 upside-down 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.