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.
- 1 cup quick cooking grits
- 1/2 teaspoon salt
- 3 ounces shredded sharp white cheddar cheese
- 2 ounces Neufchatel cheese, softened
- 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: 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.
- Make the vegetables: combine the broth, oyster-flavored sauce, soy sauce, cornstarch and salt in a bowl.
- 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.