Cook much???

This is called D ruining my plating!
This is called Polenta French Fries with Homemade Ketchup

I cut and fried a tube of store bought polenta (polenta is really moist and doesn't need a whole lot of oil, but does need a whole lot of time in the skillet to get crispy, there's rumors that this can be done in the oven, and I might try that next time). Then used half a can of diced tomatoes with garlic that D had left sitting on the table, plus a little corn left in the fridge, pureed, then added to a pot of 2 tablespoons corn starch dissolved in equal water, plus some sweet basil and left it on moderate heat, stirring frequently, till peaks could stand on their own.

I'm going to pretend it was at least marginally healthier than the usual iteration.