Stem, seed, remove ribs, and cut red bell pepper into thin strips. Separate steak strips into a single layer and pat dry. Season all over with cajun seasoning. If using flank steak, follow same instructions. If using ground turkey or ground beef, combine with cajun seasoning.

Once water is boiling, stir in half the demi-glace (reserve remaining for steak strips). Pour in polenta in a steady stream. Whisk constantly until incorporated. Season with ¼ tsp. salt. Remove from burner and stir in Parmesan, cheddar cheese, and butter. Cover and set aside.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add red bell pepper to hot pan and cook undisturbed until starting to soften, 2-3 minutes. Stir peppers, and push to one side. Add steak strips to empty side of pan and cook undisturbed until starting to brown, 2-3 minutes. If using flank steak, follow same instructions. If using ground turkey or ground beef, follow same instructions and break into small pieces until starting to brown, 4-5 minutes. Stir in remaining demi-glace and 2 Tbsp. water and bring to a simmer. Once simmering, stir occasionally until liquid thickens to coat steak and no pink remains on meat, 2-3 minutes. If using flank steak, follow same instructions. If using ground turkey or beef, cook until no pink remains, 3-4 minutes.

If polenta is too stiff, stir in warm water, 1 Tbsp. at a time. Plate dish as pictured on front of card, topping polenta with peppers and steak. Bon appétit!