In a medium saucepan, bring chicken broth and milk to a boil.
Add salt and slowly whisk in quick grits.
Cook for about 5 minutes or until thickened, whisking frequently.
Stir in butter until it melts completely.
Add Parmesan cheese and mascarpone cheese and mix until fully combined.
Fold in the green onions and white pepper.
Pour into a greased 12X8-inch casserole dish.
Place in the refrigerator for at least one hour or overnight.
Cut the grits into 12 squares and dust both sides with flour.
In a large pan, heat 1 tablespoon of butter and 1 tablespoon of vegetable oil over medium-high heat.
Add half of the grit cakes to the pan and cook until golden on both sides.
Repeat with remaining butter, oil, and grit cakes.
