Without know the contents of the mix, it's hard to say. The easiest might be, in my opinion only, to get some masa harina and add that a little at a time until it's the right consistency. Covered, your "cream-of-wheat-like" mixture should keep while refrigerated for a day or so. If masa harina isn't available, you could risk using corn flour in its place, but there would be no guarantee.
Your instant mix should already have enough wheat gluten.
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