In a large pot, bring the chicken or vegetable broth to a gentle boil.

In a mixing bowl, combine the cornmeal, salt, and baking powder.

Stir in the grated cheese into the dry mixture.

Gradually add water to the dry ingredients while mixing until a soft dough forms.

With wet hands, form small balls of dough, about the size of a golf ball.

Carefully drop the shaped dumplings into the boiling broth.

Allow the dumplings to cook for about 15-20 minutes, or until they float to the surface.

If desired, stir in the chopped cilantro for a fresh finish before serving.