Vegetable Ragout over Cheesy Grits

By: Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Cuisine:


  • Course:

    Side Dish


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.

Recipe Tutorial

Three Farberware Neat Nest pans is all you need to get one super easy and delicious #ThreeStackMeal for dinner this week – Korean-Style Marinated Skirt Steak & Vegetable Ragout over Cheesy Grits.

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