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Vegetable Ragout over Cheesy Grits

Vegetable Ragout over Cheesy Grits

Pair this side dish with Korean-Style Marinated Skirt Steak to make it a complete one-stack three-stack meal. Watch how to do it all with the Farberware Neat Nest 6-Piece Saucepan Set, 6-Piece Saucepot Set, and 3-Piece Skillet Set here.
What's a One-Stack Meal? It's recipes that pair together to make a complete meal that can be made using one of the "stacks" from the Farberware Neat Nest collection.

We love the mash-up of topping cream cheesy grits (ya’ll!) with an Asian-inspired vegetable ragout: it is proof positive that (seemingly) opposites attract. When making this dish for company, the grits may be prepared in advance and re-heated. The vegetables may be chopped and ready, and the sauce assembled in advance: the dish will be on the table in well under 10 minutes. Pair it with Korean-Style Marinated Skirt Steak to make a complete one-stack three-stack meal using the Neat Nest Skillet set.

Yield:

4 Servings


Ingredients

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

Directions

 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.

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