Name: Chestnut Spoon Bread with Fontina Cheese
Yield: 8 Servings
Ingredients: 8 tablespoons (1 stick) unsalted butter; 1 cup whole peeled roasted chestnuts (from 7.4-ounce jar); 2 tablespoons chopped fresh thyme; 3 cups whole milk; 1/4 teaspoon salt; 1 cup pasta flour (golden semolina flour)*; 1 1/4 cups (packed) coarsely grated Fontina cheese (about 5 ounces); 5 large eggs, separated

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