Optional step. Sieve through the almond flour first. This will make the grits less gritty.
In a medium sauce pot, bring water to boil and season with two pinches of salt.
Slowly stream in almond flour, ¼ cup at a time. Whisk constantly over medium-low heat to prevent lumps, about 2-3 minutes.
Turn off the heat and let the grits sit on stovetop. Cover with a lid for about 15 minutes.
In the meantime, in a well-heated skillet, saute the sausage with white scallion parts for about 5-6 minutes or until the sausage is perfectly charred. Scoop out the ingredients and leave the oil in the skillet.
Use the fat rendered from the sausage to saute mushrooms. Season with 2 pinches of salt. Saute until the mushrooms are tender but not mushy. Scoop out the ingredients. Set aside.
Layer a few tablespoons of grits in a single serving bowl. Top with mushrooms, sausages, and green scallion parts. Drizzle with olive oil. Serve warm.
For make-ahead breakfast: Cook the entire recipe, let cool and store them in mason jars. Layer the grits at the bottom, followed by the toppings. Store in the fridge. Best finish in 3 days. To reheat, pour them into a microwave safe bowl. If the grits texture becomes too thick, add 1 tbsp hot water to thin.