1cup170 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.)
FOR THE PANEER:
3tablespoonsvegetable or refined coconut oil
1cup110 g sun-dried tomatoes in oil, drained
1pound455 g collard greens, stemmed and cut into chiffonade
1/2 to 1cup120 to 240 ml beer
1 1/2pounds680 g paneer cheese, cut into 1-inch (2.5-cm) cubes
Kosher salt and freshly ground black pepper
MAKE THE GRITS:
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.
MEANWHILE, MAKE THE PANEER:
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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