Line an 8x8x2-inch (2-quart square) baking dish with plastic wrap. Set aside.
In a large saucepan, cook sweet pepper, shallot and garlic in butter until tender, but not brown. Stir in whipping cream and the chicken stock or broth. Bring to boiling. Slowly add the cornmeal, whisking constantly. Cook, continuing to whisk constantly, until mixture pulls away from sides of pan. Remove from heat.
In a bowl, stir together egg yolks, mozzarella, chives, salt, and pepper. Stir into cornmeal mixture. Press into prepared baking dish. Chill until firm, several hours or overnight.
Lift polenta from dish. Cut polenta into twenty-four 2x1-1/2-inch rectangles. Fry, 4 or 5 at a time, in deep, hot fat (375 degree F) for 1 to 1-1/2 minutes or until golden brown and crisp. Drain on paper towels. Repeat with remaining polenta. (Keep warm in a 300 degree F oven while frying remaining pieces). Makes 24 fries, 6 servings.
Substitute store-bought refrigerated polenta for this homemade version. Just slice into circles and fry according to recipe directions here. Polenta may be fixed up to 1 hour before serving. Reheat in a 400 degree F oven for 5 minutes.