It is almost midnight, the television is stuck on ESPN, and not a creature is stirring, but my stomach won't shut-up. I run through a mental inventory of what's in the kitchen, covering all the bases--the fridge, the cabinets over the sink, the pantry...there's spaghetti sauce, but no more noodles, there's a bite of kale and collards (the best tasting I have ever made. I wish I had written down what exactly I put in them, tangy and spicy and good). There's cornbread and Sunday's roast with potatos and carrots and a freezer filled with a frozen assortment of useless.... Maybe spaghetti sauce over polenta? Mmmm. or. maybe. skip the stovetop cooking altogether and go straight for the oven. Just put everything in a pan and throw it in on 400 degrees and wah-la!ground turkey spaghetti sauce over oven-toasted cornbread.
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