Maybe enough time, but probably not. Especially if you're on a stir plate should have all your growth within 24 hours or less (edit: without a stir plate it'll take a little longer, so no, I'd say you don't have enough time), and can then pop it in the fridge. Problem is that I don't think you'll have enough time, crashing tomorrow night, to have it all flocced and settled out by Tuesday morning. If you were brewing Wednesday that'd be a different story.
It's more than keeping the starter at the ferment temp (which really isn't necessary). It's wort composition. It's aeration/oxidation. It's differences in gravity. Starters are meant to grow up a population of healthy yeast, not produce good tasting starter "beer". Pitching a starter while at high krausen actually carries a lot of benefits (the yeast are EXTREMELY active and at their most viable at that point), you just have to be willing to add that volume to your wort. You can potentially account for it if it's significant, or just not worry about it if you like the results. Like I said, there's nothing WRONG with it, but like everything else there are some drawbacks (just like decanting and pitching only the slurry takes longer, results in a slight viability decrease, and will get a slower start to fermentation).