In a small saute pan over medium low heat, melt 3 tablespoons butter. Add in chopped fresh herbs and saute for 1-2 minutes. Reserve.
Bring 2 1/2 cups water and 2 cups broth to a boil in a heavy bottomed large saucepan. Slowly whisk in the polenta, bringing to a low boil stirring constantly. Reduce heat to low, stirring constantly until polenta begins to thicken. Cover and continue to cook over low heat for 25-30 minutes or until polenta is tender, stirring every 3-4 minutes to keep from sticking to bottom of pan. If polenta is thicker than desired you can whisk in more water, a couple tablespoons at a time.
Stir in melted herb butter and the shredded gouda cheese, stirring with wooden spoon until cheese is melted. Season with salt & pepper to taste. Best served immediately as polenta will thicken as it stands. To reheat stir in a little water, broth or milk. Enjoy!
Notes
Depending on how coarsely ground the polenta is the cooking time and amount of water will vary. Adjust accordingly.