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Paneer & Pumpkin Grits

Damaris Phillips
Rich and creamy pumpkin pairs beautifully with the fresh paneer. Try this comforting dish for dinner!
5 from 1 vote
Course Entrée
Cuisine Vegetarian
Servings 6 servings



  • 3 cups 720 ml vegetable stock
  • 1 cup 240 ml half-and-half
  • 1 cup 240 ml pureed cooked pumpkin
  • 2 teaspoons kosher salt
  • 1 teaspoon ground white pepper
  • 1 cup 170 g grits, rinsed, bran discarded (To remove the bran, cover grits with 5 to 6 inches/12 to 15 cm of water. Jostle and then let the grits settle. The bran will float to the top and can be removed with a skimmer. Once the bran is removed the grits can be drained.)


  • 3 tablespoons vegetable or refined coconut oil
  • 1 cup 110 g sun-dried tomatoes in oil, drained
  • 1 pound 455 g collard greens, stemmed and cut into chiffonade
  • 4 cloves garlic minced
  • 1/2 to 1 cup 120 to 240 ml beer
  • 1 1/2 pounds 680 g paneer cheese, cut into 1-inch (2.5-cm) cubes
  • Kosher salt and freshly ground black pepper



  • Put the stock and half-and-half in a 31/2-quart (3.4-L) heavy pot and bring to a boil over medium heat. Add the pumpkin, salt, white pepper, and grits. Stir and return to a boil. Cover the pot and turn the heat to low. Cook until the grits are creamy, 20 to 25 minutes.


  • Heat a large cast-iron skillet over medium heat and add 2 tablespoons of the oil, the sun-dried tomatoes, collards, garlic, and beer. Stir to combine, cover the pan, and lower the heat to medium. Cook until the greens wilt and are tender, 10 to 12 minutes.
  • While the greens cook, heat the remaining 1 tablespoon oil in a nonstick skillet over medium heat. When the oil is hot, add the paneer to the pan. Sear until a crust forms and the color is golden, about 3 minutes. Flip and repeat on the opposite side. When the greens are tender and the paneer is seared, gently fold them together. Taste, add salt and pepper, if needed. Serve immediately over the pumpkin grits.
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