Recently I posted a question about how to produce fluffy grits. (http://chowhound.chow.com/topics/9100...) Thanks to all of you for your suggestions. However, I am still puzzled. Several people suggested a higher ratio of liquid to dry grits, but on the most recent attempt after simmering for over an hour my grits had not even absorbed the original 4 cups of liquid and the mixture was still runny and sloppy. I was using the bag of grits I bought at a roadside stand in Georgia in April. Are my grits too old? Too dry? What's going on here?