1. In a pot with plenty of room to stir, bring water and salt to a boil.
2. Slowly sprinkle in the cornmeal, stirring constantly. As you add the cornmeal, you should see the individual grains. This will assist in keeping lumps at bay. If a lump forms, stop adding cornmeal and vigorously mix to break it up.
3. Using a wire whisk to vigorously swirl the water while adding the cornmeal to avoid lumps, switch to a solid wooden spoon once all cornmeal has been added.
4. Cook for 45-60 minutes, frequently stirring, once all the cornmeal has been added. Cooking coarse cornmeal takes much longer than fine cornmeal. Cooking time should be kept to a minimum of 45 minutes. Because the flavor of polenta changes with time, don’t treat it like grits and cook it quickly.
5. If the polenta becomes too firm before the cooking time is finished, add a small amount of BOILING water and stir thoroughly.
6. It should be thick yet pourable, not runny when the polenta is done.
7. Serve immediately in a shallow serving dish or on a rimmed tray.

Making polenta blue is quite easy, and following the recommended steps closely allows for the best possible results. Other ideas for making polenta blue can be found in this video recipe.