Chestnut Spoon Bread with Fontina Cheese

• 8 tablespoons unsalted butter
• 1 cup whole peeled roasted chestnuts (from 7.4-ounce jar)
• 2 tablespoons chopped fresh thyme
• 3 cups whole milk
• 14 teaspoon salt
• 1 cup pasta flour (golden semolina flour)
• 1 14 cups packed coarsely grated Fontina cheese (about 5 ounces)
• 5 large eggs, seperated

1. Preheat oven to 350.
2. Butter 11x7-inch glass baking dish.
3. Melt 2 tablespoons butter in heavy medium skillet over medium heat.
4. Add chestnuts and thyme.
5. Saute until heated through, breaking chestnuts into 1/2-inch pieces with back of spoon, about 4 minutes.
6. Bring milk just to simmer in heavy large saucepan over medium-high heat.
7. Add salt, then gradually whisk in pasta flour.
8. Reduce heat to medium.
9. Cook until mixture is very thick, stirring constantly, about 3 minutes.
10. Remove from heat.
11. Add remaining 6 tablespoons butter, then 1 cup cheese, whisking until cheese melts.
12. Whisk in egg yolks 1 at a time; stir in chestnuts.
13. Beat egg whites in large bowl until stiff but not dry.
14. Fold whites into warm flour mixture in 2 additions.
15. Transfer to prepared dish; sprinkle with remaining 1/4 cup cheese.
16. Bake spoon bread until puffed and beginning to brown, about 35 minutes.
17. Let cool 5 minutes; serve warm.

unsalted butter, chestnuts, thyme, milk, salt, pasta flour, cheese, eggs

Taken from www.food.com/recipe/chestnut-spoon-bread-with-fontina-cheese-45300 (may not work)