In a small bowl, combine cold water and polenta. Let it stand for 5 minutes. Meanwhile, in a medium saucepan over medium-high heat, combine chicken broth, salt and pepper. Bring mixture to a boil. Gradually whisk in polenta mixture and reduce heat to low. Cook for 20 minutes, stirring frequently with a whisk, until mixture is thick and creamy. Stir in Ladismith Gouda and simmer until the cheese melts, stirring constantly.
This dish is the perfect addition to any braai.