We passed this castle. It was built by the Post family in 1969. Mr and Mrs Post both graduated from Kentucky University. He is and attorney and she graduated from the medical university.
The castle is now used as an inn.
Being in Kentucky makes me hungry for grits. They eat a lot of grits in the south. They eat them many different ways, usually as a side dish. Eating them with cheese or gravy are some favorites.
Here is a recipe for cheese grits.
Kentucky Cheese Grits
2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded
Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
Being a Yankee, I like mine for breakfast with butter and sugar.