Bring 350ml of water to the boil and slowly add the polenta and parmesan, stirring continuously. Cook for about 2 minutes, until thick, then spread it out onto a piece of baking paper into a rectangle, about 2cm thick and leave to cool.
Once cool, spread the red onion chutney over the top and crumble over the Stilton. Cut into 24 squares and poke a cocktail stick into each one. Sprinkle over the chopped chives, to serve.