Chestnut Spoon Bread with Fontina Cheese

1. 1

   Preheat oven to 350.

2. 2

   Butter 11x7-inch glass baking dish.

3. 3

   Melt 2 tablespoons butter in heavy medium skillet over medium heat.

4. 4

   Add chestnuts and thyme.

5. 5

   Saute until heated through, breaking chestnuts into 1/2-inch pieces with back of spoon, about 4 minutes.

6. 6

   Bring milk just to simmer in heavy large saucepan over medium-high heat.

7. 7

   Add salt, then gradually whisk in pasta flour.

8. 8

   Reduce heat to medium.

9. 9

   Cook until mixture is very thick, stirring constantly, about 3 minutes.

10. 10

    Remove from heat.

11. 11

    Add remaining 6 tablespoons butter, then 1 cup cheese, whisking until cheese melts.

12. 12

    Whisk in egg yolks 1 at a time; stir in chestnuts.

13. 13

    Beat egg whites in large bowl until stiff but not dry.

14. 14

    Fold whites into warm flour mixture in 2 additions.

15. 15

    Transfer to prepared dish; sprinkle with remaining 1/4 cup cheese.

16. 16

    Bake spoon bread until puffed and beginning to brown, about 35 minutes.

17. 17

    Let cool 5 minutes; serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.