Brussels Sprouts with Chestnuts and Fontina cheese

Name: Brussels Sprouts with Chestnuts and Fontina cheese
Yield: 6 Servings
Ingredients: 1 1/2 cups peeled jarred whole roasted chestnuts; 5 sprigs thyme; 1 sprig rosemary; 3 garlic cloves; 1 bay leaf; Pinch of crushed red pepper flakes; 4 1/4 cups cups olive oil, divided; 1 pound brussels sprouts, stemmed, quartered; Kosher salt; 1 cup coarsely grated Fontina cheese