Vegetable Ragout over Cheesy Grits

For the grits:

1 cup quick cooking grits

1/2 teaspoon salt

3 ounces shredded sharp white cheddar cheese

2 ounces Neufchatel cheese, softened

For the vegetables:

1/2 cup unsalted chicken broth

1 tablespoon oyster flavored sauce

1 tablespoon lower sodium soy sauce

teaspoon cornstarch

1/4 teaspoon salt

1 tablespoon canola oil

1 tablespoon grated fresh ginger

2 garlic cloves, minced

1 zucchini, 8 ounces, trimmed, halved lengthwise and cut crosswise into 1/2-inch thick slices

1 medium red bell pepper, cut into thin strips

8 ounces sugar snap peas

1 cup grape tomatoes, halved

2 scallions, chopped

To make the grits:

1. Bring 4 cups of water and the salt to a boil in a Farberware Neat Nest 4-Qt Saucepan over medium heat. Slowly whisk in the grits, lower the temperature to medium low, cover and simmer, stirring occasionally, until thickened and tender, 5-7 minutes. Remove saucepan from the heat and stir in the cheddar cheese and Neufchatel cheese until melted. Cover the pan and keep warm.

To make the vegetables:

1. Combine the broth, oyster-flavored sauce, soy sauce, cornstarch and salt in a bowl.
2. Heat the oil in a Farberware Neat Nest 6-Qt Saucepot over medium. Add the ginger and garlic; cook, stirring, until fragrant, about 45 seconds. Add the zucchini and bell pepper and cook, stirring often, until starting to soften, 3 minutes. Add the snap peas and cook until bright green, 2 minutes. Stir in the tomatoes and cook 1 minute. Pour in the broth mixture, bring to a boil and cook until slightly thickened, 1 minute. Remove from the heat and stir in the scallions. Serve over the grits.