1 tbsp olive oil or coconut oil
1 medium onion, chopped
2 cloves garlic, minced or finely chopped
10 oz (3 handfuls) greens, pictured is spinach, but you can use kale
1 cup chicken broth
1 can white beans, drained and rinsed
1 can seasoned diced tomatoes, slightly drained
1 tsp red pepper flakes
1 package (4 total) chicken sausages, sliced
2 cups Water
2 cups almond milk
¾ shredded jack cheese
In a dutch oven over medium heat, heat olive oil and then sauté onions and garlic until translucent. Add greens and chicken broth, cover and cook for about 5 minutes, until greens are wilted. Uncover and add beans, tomatoes, red pepper flakes, salt, and sliced sausages. Reduce heat slightly and let simmer until a majority of liquid cooks out. Stir occasionally while cooking the polenta.
While sausage mixture is simmering, in a sauce pan bring water and almond milk to a boil. Once boiling, add polenta slowly, stirring the whole time. Continue stirring polenta mixture until it becomes a thick oatmeal like consistency, approximately 10-12 minutes. Stir in cheese and salt to taste.
In a bowl, spoon about a cup of polenta, and then pile on the sausage mixture on top and enjoy!