In a medium saucepan bring chicken broth and milk to a boil. Add salt and slowly whisk in grits.

Cook for 5 minutes or until thickened, whisking frequently.

Stir in butter until melted.

Stir in Parmesan cheese and mascarpone cheese and then green onions and white pepper.

Pour into a greased 12X8-inch casserole dish. (Or you can use a 9X9-inch pan but they will be a little thicker.)

Place in refrigerator or at least one hour or overnight.

Cut grits into 12 squares. Dust both sides with flour.

Heat 1 tablespoon butter and 1 tablespoon oil in a large pan over medium-high heat. Add half the grit cakes and cook until golden on both sides.

Repeat with remaining butter, oil, and grit cakes.